Brava, Rita! Wonderful! It even formed the basis for a new cocktail that our Italian cooking/study group invented: "L'Ultima Notte a' Pompeii." ("The last night in Pompeii"). Put two small round scoops of this sorbet into a champagne flute, pour in some bubbly prosecco, and watch it foam up like the lava from Mt. Vesuvius! ("Grapefruit" in Italian is "pompelmo," which even sounds like "Pompeii"! Thanks for a great recipe.
I made this for a brunch I gave today and it was great for a summer day. Very fresh tasting. Made for ZWT4
This was so good, nnd so pretty; very refreshing and just the right balance of tart/sweet. I held back almost a 1/4 cup sugar until I mixed everything together. My grapefruit were sweet enogh that I didn't add it back in. I used 2 TBLS of Triple Sec, for the orange zing! "I found that I couldn't even taste the Lavender, so I would probably skip it next time I make it. My grapefruit were at room temp so the mixture took a longer than usual to chill in my gelato machine about 35 minutes instead of the usual 20, even so this was a quick and delicious dessert which I'm glad to have discoverd through ZWT3.
I loved the palate cleansing flavor of this. I never would have thought that grapefruit and lavendar would be such a good combination! I think next time I will process the zest by itself a bit just to make sure it is all very small, because I think I overlooked some while it was in with the sugar. The Grand Marnier sounds awesome, I am going to try that in it next time.
Rita, I am giving this 5 stars for potential. I mucked it up & zested all 6 grapefruits. My head is hanging soooooo low right now. But I can tell it would be fabulous if it weren't so full of zest. LOL..
OMG- This was soooo good and very refreshing! Thanks Miss Rita for giving us such a great recipe! Mama
Loved the sorbet. Most refreshing. Next time I will increase the Grand Marnier to two tablespoons. Could have eaten the whole thing in one sitting.