Saturday, January 28, 2012

OMG! It's Sugar Free Texas Ruby Red Grapefruit Sorbet . . .

Making just one small change in your eating can have fantastic results!  And since I promised to start with snack foods, today I want to share a recipe I developed last summer when I was working on my OMG! That’s Allergy Free cookbook.  Unfortunately, I didn’t have room for many recipes and this is one of them that I regretted having to leave out.

In the past few weeks I’ve noticed that some ice cream shops have put a similar flavor on their menu.   So now you can make a version without any dairy, with healthy sweeteners and you can make an entire quart for about the same price as a single scoop!

This one is quick to make, doesn’t require any special equipment and takes advantage of one of my favorite seasonal fruits . . . Texas Ruby Red Grapefruit!  Since the fruit is so amazingly sweet, this sorbet is wonderfully sweet and tart, not to mention totally satisfying and stunningly beautiful!  Oh and let me mention again that it is SUPER easy to make?

We often concentrate on the high Vitamin C content of citrus fruits, and while that is a great component, there is so much more health providing benefits to grapefruit.  Remember grapefruit is one of those fruits that enhances digestion because the sour (and even slightly bitter) flavor simulates the production of bile.  And bile is necessary to break down the fats in our foods.  So this is one sweet treat that is a perfect treat between or at the end of any meal!

Ruby Red Grapefruit Sorbet with Fresh Basil
This is one of the prettiest, most refreshing and easiest frozen treats you will ever make!  It requires only a glass baking dish and a little room in your freezer, so you don’t even need to break out your ice cream maker!  Tart yet sweet icy crystals pop with flavor in every bite! The addition of fresh basil lends a bit of anise goodness and spiking it with a little vodka gives it a special twist for your next cocktail party.
Yield – 6 cups

2 cups OMG! "Brown Sugar" Simple Syrup
4 cups ruby red grapefruit juice
1 whole ruby red grapefruit supremed
2 tablespoons grapefruit zest
1 teaspoon fresh minced basil
3 tablespoons vodka (optional)

To supreme your grapefruit, remove all peel and white parts surrounding the grapefruit.  Then holding it over a bowl to capture all of the delicious juice, run a very sharp knife between the membranes on each side of every grapefruit section.  This will leave you with perfect, membrane free segments.  Squeeze the remains over your bowl to capture even more of the grapefruit juice.  Cut each segment into about 4-5 pieces and set aside.

Now add remaining ingredients to your bowl of juice and mix well.  Since even ruby red grapefruit does vary a little in sweetness, taste and add more OMG! Simple Syrup if necessary.

Pour juice into an 8 x 8 inch glass baking dish, add grapefruit segments and place in the freezer.  Approximately every hour, using a fork, scrape the ice crystals from the bottom and sides of the dish.  In about 4 hours your juice will have made big beautiful, glossy ice crystals. 

Scoop into chilled martini glasses or crystal cups for a really special visual treat!  

Serving Suggestion:  If serving at a party, fill a water tight tray with crushed ice and then push filled glasses into the ice for a beautiful presentation that keeps the sorbet frozen for about 40 minutes.

OMG! "Brown Sugar" Simple Syrup
Traditionally simple syrup is made by boiling equal parts sugar and water.  This recipe is just as sweet and works just as well but without all that sugar!  The secret is in the mineral rich and lower glycemic sweeteners!  This one tastes like liquid brown sugar and enhances the flavor of chocolate, coffee and grapefruit flavored sorbets and frozen drinks.
Yield – 2 ½ cups

2 cups pH 9.5 ionized water
2 whole stevia leaves or 1/4 teaspoon ground whole leaf powder
1/2 teaspoon black strap molasses
2 tablespoons brown rice syrup
1/4 cup honey or agave nectar

Place all ingredients in a medium sauce pan over medium heat and bring to a rolling boil.  If using whole stevia leaves reduce heat and simmer 4-5 minutes.  (This is my preferred method since the leaves don’t turn the syrup green.)  If using powdered stevia, it isn’t necessary to do more than bring it to a boil.  Remove from heat, cool completely and store in a glass jar in the refrigerator.

I hope you love and enjoy this unique way to take advantage of one of my favorite winter fruits!

Please let me know what you think of this recipe, share any tips that are helpful to you, as well as any recipes that are your favorite ways to enjoy REAL FOOD!

Dr. P


  1. Mmm! This sounds delish! Gotta get me some grapefruit...

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