Refreshing Summer day treat
Initially posted September 2017
I am not sure if it is the overwhelming pollution, the dust, or pollen, or probably a mix of all. Still, 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 our bodies require, just to deal with all that we are breathing.
To boost my antioxidant intake, and with a touch of South of France nostalgia, I decided to share this exquisite recipe with you.
It is simply amazing and refreshingly so.
Serving Suggestion
Grapefruit Sorbet with a hint of Aniseeds
Serves 6–8
Ingredients:
1 Litre freshly squeezed Grapefruit Juice (~6 Grapefruits)
1/2 Tsp Aniseeds
Syrup:
250 g Raw Cane Sugar, unrefined, organic
150 ml Water
Make the syrup by mixing sugar, Aniseeds, and water. Bring to the boil, and let the liquid reduce only slightly.
Once cool, mix with the Grapefruit Juice, and place in the ice cream machine until ready to freeze.
Keep 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 freezing. To serve, simply use a fork and grate the top of the sorbet. Now you have made and are serving a refreshing, most exquisite granité.
Instead of water, you can also use Champagne (or your favourite bubbly) and make it as decadent as you wish. Make Parisian balls with your favourite fruits, and serve them with loads of Mint.