Grapefruit Rosemary Sorbet

This unusual flavor pairing works well and is a great way to end a meal. You can use a little rosemary for a subtle accent, but it's a fun slap-in-the-face if you use a lot.

The proportions for the grapefruit sorbet were found on the net, copied from Harold McGee's book The Curious Cook. The addition of salt as a flavor enhancer comes from Shirley Corriher's book CookWise.

Our ice cream maker is a cheap but effective model by Deni (it wasn't nearly that $60 when we bought it), with a chilled tub that's spun by a motor that holds the dasher. There are other makes and models for less, and for more.

125 ml    Water
215 g     Sugar
1   pinch Salt

1-4 sprig Rosemary, leaves pulled from stem
          Zest from Grapefruit, optional (microplane 1 grapefruit)

250 ml    Grapefruit Juice, fresh squeezed, sieved to remove pulp

Add Water, Sugar, Salt, Rosemary leaves and Zest to a pot.
Heat and stir until sugar is dissolved.
Cover and let steep on very low heat (or none) to infuse Rosemary, about 15 minutes.
Strain rosemary syrup into Grapefruit Juice;
you should have about 2 cups liquid.
Chill in freezer for an hour or fridge overnight to chill well.
Add to ice cream maker and process per instructions;
on ours, we let it spin about 20 minutes.
Scoop out the sorbet into containers, cover, and freeze hard over night.

If the Sorbet is a bit crunchy, like granita, next time back out the water or simmer the syrup a bit to drive off some of the water: it'll will become more dense and creamy in texture.

In the photo, We added a dollop of the sorbet to a sweet dessert wine, unconventional but very good.

Dessert wine with grapefruit-rosemary sorbet