Hello, cupcakes! It’s been a while and I have missed you. I checked my stats and, amazingly, I still get some hits, so I thought I would start posting again, a bit. Maybe.
I joked about being sick in my last post, which was just a cold, but then I ended up truly ill with another sort of thing. Can we blame Martha for it? Possibly, but we will never know, I suppose. For real, though, I have some great friends who cooked meals for The Husband and me while we were unable to, and I will never forget their kindness and generosity!
Now I am (slowly) on the mend, and have started cooking again; if it involves throwing stuff into a food processor, I am all over it! I haven’t made anything worth posting about until today.
Richmond, like most places, has been beastly hot this week and will be beastly hot next week, so I threw the chilling mechanism bowl from my ice cream maker into the freezer a couple of days ago,. I just used it to make Pink Grapefruit Sorbet. It is cold and tart and über refreshing. The key is the bit of vodka, which helps prevent the sorbet from getting too icy in the freezer.
Pink Grapefruit Sorbet
3 c grapefruit juice
1/2 c sugar
1/3 c water
3 T vodka
Make a simple syrup by dissolving sugar in the water over a medium heat. Let cool. Combine juice, simple syrup and vodka in the ice cream maker and process per manufacturer’s instructions. Eat immediately, or place in freezer. May rub on body, if overheated.