Could this possibly be the most refreshing dessert on earth? Yes, it could. Granted, you may not always be looking for refreshing when contemplating that final swallow of the evening, but if you are, you don’t need to look farther than this! It is everything good about grapefruit – the slightest bit sweet, deliciously tart, squirt-in-your-mouth juicy, thirst-quenching, palate-cleansing, pretty to look at, and all of that somehow concentrated. I don’t know how that happened, but it did, and I’m still smiling about it!
Pink Grapefruit Sorbet
about 6 servings (or so)
- 1 T. finely grated grapefruit rind
- 3 cups freshly-squeezed grapefruit juice, from 3 or 4 heavy ruby grapefruits
- Juice of a lemon
- 3/4 cup sugar
Put the zest of grapefruit, the grapefruit juice and the lemon juice in a bowl. If any seeds fell in while juicing the grapefruit, run the juice through a large enough sieve to allow some pulp through but fine enough to capture the seeds. Go fishing for any seeds that got away. Add 1/2 cup of juice to a small saucepan, along with the sugar, and simmer until the sugar has dissolved completely. Add this syrup back into the bowl of juice and chill. Pour the chilled solution into your ice-cream maker and follow the manufacturer’s instructions. The sorbet may have to chill in your freezer for a couple hours before it’s the best consistency for serving. (Oh, I so want you to know how good this is!)
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We eat a good share of seafood at our house and I have a vast array of recipes. I’ve recently developed a fondness for well-prepared scallops. This recipe utilizes a delicious (and not too spicy) marinade. (For those looking for an extra little kick, try adding a dash or two of cayenne to the marinade.) Scallops are quite the little sponges and sop up this goodness very well. After the marinating time, you can either put them on the grill, or simply sear them in a heavy pan on your stove, as we did this time. This marinade works equally well with shrimp.
Sea Scallops (or Shrimp) with Jalapeño-Grapefruit Marinade
This will serve 4, or 8 as appetizers (Halve the recipe for 2)
- Grated zest of 1 grapefruit
- Juice of 2 grapefruits (about 1-1/3 cups, and pulp is fine)
- 1/4 cup minced jalapeño chilies (WITH the seeds!)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1/3 cup dry vermouth
- 3 Tbl. olive oil, plus more for brushing for the grill
- 16 large sea scallops, tough bits removed, and rinsed well (or 16 shrimp)
- Coarse salt & freshly ground pepper (white, if you have it)
If you’re going to be grilling the scallops, soak 8 bamboo skewers in water for 20 minutes or so.
To prevent the scallops from sliding too easily off the skewers into the coals below, plan on using 2 soaked skewers per kebob. Run one skewer into 4 scallops, off-center. Run a second skewer down the same bunch of scallops, to the other side of center.
Stir all the marinade ingredients together in a non-reactive baking dish large enough to accommodate the skewered scallops. Place scallops into the marinade and let soak for a minimum of one hour, a maximum of two. (If you’ve got extra big scallops, or if you like that extra little hit of heat, I’d let them soak for the two.)
Prepare your grill. Read more
Via the rinds is an odd way to enter the subject of tasty foods made with grapefruit, but sometimes Spree does things backwards. There’s no hiding from the fact that this subject DID begin with the rinds – but we can’t let it end there. The other day, I went to the market and filled my cart with about a dozen of the heaviest-for-their-size, juiciest and prettiest organic ruby red grapefruits I could squeeze. I had several things in mind (besides the candied rinds to go with Yaya’s ouzo). It was going to be an entire dinner centered around the grapefruit. Each part turned out so lovely I’ve got to share them with you now! Beginning with the salad…..(and ending tomorrow with a sweet/tart surprise.)
Grapefruit & Avocado Salad
This salad is light, fragrant, and as pretty as Spring. You’ll probably need a couple of grapefruits for it.
- 1/4 cup fresh grapefruit juice
- 1 Tbl. champagne vinegar (or other light vinegar such as rice or raspberry)
- 1 t. minced shallot
- 2 Tbl. olive oil
- 2 pinches of salt
- Butter or Bibb lettuce
- Pink grapefruit segments
- Optional: little sprigs of fresh dill or fennel fronds
Prepare the grapefruit segments as you would for any citrus: cut off the top and bottom ends of the whole grapefruit. Setting the grapefruit on one end and using a sharp paring knife, go down along the inside of the rind and remove the white pith as well as the thin outer membrane of the segments. Then, holding the fruit over a small bowl, run the knife along the inside membranes, releasing the fruit and juice into your bowl. Set aside the juice that collects for your vinaigrette.
Either cut or scoop pieces of avocado into the bowl containing the grapefruit segments.
Prepare the vinaigrette by whisking the ingredients together.