Refreshing Summer day treat

Sure, let's pretend that summer is still here (actually, hoping that it is planning a late appearance in South East England)...










Serving suggestion.

I am not sure if it is the overwhelming pollution, the dust, or some kind of floating pollen, or probably a mix of all, but now back from a summer in remote areas, including Northern Scotland, it seems my respiratory system is suffering and my sinuses are simply refusing to accept the inhaled air, and it just reminds me how toxic life in a large city like London can be; and how greater an intake of antioxidants my body requires, just to deal with all that we are breathing, and the impact this has on the liver, and on creating a flood of Reactive Oxygen Species (ROS), AKA Free Radicals.

To top up my antioxidant intake, and,  with a bit of South of France nostalgia, I decided to share this exquisite recipe with you. 
It is simply amazing and so very refreshing. 

Grapefruit Sorbet with a hint of Aniseeds (serves 6–8)

1 Litre freshly squeezed Grapefruit Juice (~6 Grapefruits)
1/2 Tsp Aniseeds
Syrup:
250 g Raw Cane Sugar, unrefined
150 ml Water

Make the syrup by mixing the Sugar, Aniseeds and water. Bring to the boil, and let the liquid reduce only slightly.
Once cool, mix to the Grapefruit Juice, and place in ice cream machine until ready to freeze.
Keeps for one month (if you can manage it).

Hint: if you do not have an ice cream machine, you can make the recipe by adding only half the syrup to the Grapefruit Juice, and freeze. To serve, simply use a fork and grate the top of the sorbet. Now you have made and serving a refreshing, most exquisite  granité. Instead of water you can also use Champagne (or you favourite bubbly) and make it as decadent as you wish. Make Parisian balls with your favourite fruits, and served them with loads of Mint.