photo courtesy How Sweet It Is
I’m well aware that my collection for this month, suitable for a small brown paper-covered memory book as intended, is highly dessert focused. There’s no question that while I am very savory-interested, I am most drawn to the breakfast and dessert table. I’m forever playing around with savory recipes, too. But, I have some strong instinct for bakery and sweets surfing – and am forever obsessed with the fruit offerings of every single season. I consider them to be the magic of every time of year, right behind flowers, birds, bees, and hummingbirds. Some of these do take a rest in the dead of Winter, coming up tomorrow, incidentally. But, I have stored up images in my mind and on my iPhone (21,000 worth) which will sort of, keep me going until Spring.
photo courtesy The Florentine
When I sat down to write this morning I remembered two things from last night. The first was this snow-dusted photo from Florence. I adore Florence and could move right in in a nan0-second. I often dream of myself being a shop-keeper in and around my favorite blocks near the Duomo, and sweeping off my little stoop in an apron – a vision I’ve seen as I have strolled alone there in the early mornings while others lolled in their beds. Only, my memories are captured as I stroll in shorts and sandals and not with this light dusting on snow – which I have to admit creates a dreamy vision of this most enchanting city…….
I can’t think of Florence without thinking about La Giostra and the feasting we’ve done there. Their Stracciatella Di Burrata Pugliese Dop Con Pompelmo Rosa is perhaps my most-fabled appetizer ever! And, it was from this memory, that I carried on……… I just remembered I have a menu from there and I have NO idea where it is…………
The second was the Frozen Mango Sorbet that I saw Ellie Krieger make last night on her show. Those two things must have coagulated in my dreams in the overnight hours.
Today’s recipe is great for the evenings when you have had a heavier meal. This could be found in the genré of palate cleansers, should there still be such a thing going on between courses. This sounds amazingly refreshing and fun and I couldn’t help but play around, albeit slightly with the recipe I found from How Sweet It Is. Serve this with a beautiful little tuille, if you must.
photo courtesy How Sweet It Is – imagine this with little pillows of crystalized ginger here and there and just a tiny hint of rosewater
I hope you’ll try this.
GRAPEFRUIT AND GINGER SORBET – ADAPTED FROM HOW SWEET IT IS – serves 4-6
5 1/2 cups freshly squeezed grapefruit juice (from about 6 large pink grapefruits)
1 1/2 cups granulated sugar
1/4 cup minced crystalized ginger
1/4 tsp rosewater
Combine 1 cup of grapefruit juice and all of the sugar in a saucepan over medium heat. Whisk until sugar dissolves, cooking for about 5-6 minutes. Remove from heat and pour into a large bowl, mixing it with the remaining grapefruit juice and rosewater. Refrigerate for 25 minutes, or until chilled. Stir in the crystalized ginger. Once chilled, pour the mixture in your ice cream maker and churn according to the manufacturer’s directions. After churning, pour into a container and freeze for 6-8 hours until frozen. ENJOY! 🙂
photo courtesy How Sweet It Is