Buttermilk And Honey Sorbet In Grapefruit Cups
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For Sorbet: Stir in honey in medium saucepan over low heat until warm
2
Remove honey from heat
3
Whisk in buttermilk and corn syrup
4
Refrigerate buttermilk mixture until cold
5
Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions
6
Transfer sorbet to covered container and freeze
7
(Can be prepared 3 days ahead
8
Keep frozen
9
) Stir in honey in medium saucepan over low heat until warm
10
Remove honey from heat
11
Whisk in buttermilk and corn syrup
12
Refrigerate buttermilk mixture until cold
13
Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions
14
Transfer sorbet to covered container and freeze
15
(Can be prepared 3 days ahead
16
Keep frozen
17
) For Grapefruit Cups: Using small sharp knife, cut around grapefruit to loosen pulp
18
Remove pulp from grapefruit and reserve for another use
19
Refrigerate grapefruit shells
20
(Can be made 6 hours ahead
21
Cover and keep refrigerated
22
) Using small sharp knife, cut around grapefruit to loosen pulp
23
Remove pulp from grapefruit and reserve for another use
24
Refrigerate grapefruit shells
25
(Can be made 6 hours ahead
26
Cover and keep refrigerated
27
) For Fried Herbs: Pour vegetable oil into heavy large skillet to depth of 1 inch
28
Heat to 375°F
29
Working in batches, add mint and sage sprigs to skillet; fry until beginning to crisp but not brown, about 30 seconds
30
Using slotted spoon, carefully transfer herb sprigs to paper towels; drain
31
Sprinkle herb sprigs with sugar to coat lightly
32
Scoop sorbet into each grapefruit cup
33
Garnish with sugared herb sprigs and serve
34
Pour vegetable oil into heavy large skillet to depth of 1 inch
35
Heat to 375°F
36
Working in batches, add mint and sage sprigs to skillet; fry until beginning to crisp but not brown, about 30 seconds
37
Using slotted spoon, carefully transfer herb sprigs to paper towels; drain
38
Sprinkle herb sprigs with sugar to coat lightly
39
Scoop sorbet into each grapefruit cup
40
Garnish with sugared herb sprigs and serve