So what will I be making? I have my Thanksgiving dishes that I make every year, chocolate bourbon pecan pie (it is incredible and it even has a nut crust) and cheese garlic grits. Yes, I will make these this year, because otherwise I would have a family mutiny. I am also making candied bacon (maybe I should run the one mile fun run after the 5k as well).
In addition, I decided to make something different this year, cranberry sorbet. (Yes, it sounds like a Prince song.) It took awhile to get the recipe right. I wanted a tart sorbet but not too tart. I wanted the sorbet to have some sweetness as well. So I decided on a pink grapefruit / cranberry sorbet. The result was right on. It is tart but not too tart and not too sweet like an earlier version I made. I can already imagine the sorbet in a glass with champagne for the adults and ginger ale for the kids. Yum!
Pink Grapefruit Cranberry Sorbet
1 1/2 Cup (300 g) of Sugar
1 1/4 Cup (300 ml) of Water
3 Pieces of Grapefruit Peel
12 oz. (340 g) of Cranberries
3/4 Cup (175 ml) of Grapefruit Juice
Bring water, sugar, and peel to a boil. Add cranberries and boil for 10 minutes stirring occasionally.
|Boiling the cranberries|
The cranberries will have popped and will be tender. Remove the grapefruit peel. Puree in a blender or a food processor. Add the grapefruit juice and pour through a sieve.
|Straining the cranberries|
Refrigerate overnight. Pour into an ice cream maker. Freeze according to manufacturer's instructions.
The bottom line: will I make this again? Yes. It is awesome.