Conference turris::cooks

  If you have an ice cream maker, grapefruits make great sherbet. I
  don't have a recipe handy, but the basic ingredients are simply
  grapefruit juice and sugar. If you can manage to find out the
  proportion of grapefruit juice to sugar, here's the rest of my recipe:

  - Strain the juice to remove any pulp and other particles.

  - Heat the grapefruit juice and sugar in a saucepan over low heat
    until the sugar is completely dissolved. Don't boil or even simmer! If
    you have mild-flavored grapefruits, you can add some zest (peelings of
    the rind) at this point to give some extra flavor to the liquid. If
    your grapefruits are a gift pack from Florida, they're probably very
    nicely flavored already, so you can skip this.

  - Chill the liquid in the refrigerator until it gets as cold as your
    fridge will get it (several hours -- you can hasten the cooling
    process by first chilling it right in the saucepan which you set in
    a larger pot filled with cold water, then transfer to the fridge).

  - Put it in your machine, along with 1 to 1.5 tbs of gin or vodka, and
    1/4 to 1/2 tsp egg white (these are the "secret" ingredients!)

  - Let the machine do its thing. It takes almost twice as long to make
    sherbet as ice cream (this is actually a "sorbet", since it contains
    no milk). It's done when your arm is ready to fall off (or a bit
    later), and it's just about doubled in volume (or a bit more). Our
    machine is a fully automatic gizmo with refrigeration built in
    (Simac Gelataio), and it takes 30-35 minutes.

  - Transfer the soft sherbet to a freezer container, and put it in the
    freezer for several hours to harden.

    Even simpler, juice them and freeze what you won't drink right away. It
    will keep in the freezer quite a long time.
    
    Debbie
    

    Well, these aren't too different, but for a change from *plain*
    grapefruit, you could try broiled grapefruit (cinnamon and brown sugar
    atop the grapefruit half; under the broiler until the sugar melts) or
    "marinated" grapefruit.  The recipe I used (this is from memory) called
    for rum, cinnamon, clove, and nutmeg tossed with the grapefruit and
    microwaved.  Now that I'm thinking about it, it was grapefruit sections
    and mandarin orange sections.  But it's still your basic brunch or
    fruit break fare.
    
    I've made grapefruit sorbet without an ice cream freezer.  It really
    was good, and I didn't even have any secret ingredients! ;-)  It was
    years ago, but after the mixture was thoroughly chilled, you
    transferred it to a pan (I used a loaf pan!) and put it in your
    freezer.  When it got slushy, you took it out and beat it, then
    returned it to the freezer.  Then when it got a little firmer than
    slushy, you took it out and beat it again.  Then you froze it until it
    was hard.  It was delicious - very refreshing.
    
    To be honest with you, though, I don't have time for that!  I'd do as
    Debbie suggested in .2 and freeze the juice!
    
    If I notice any unusual recipes over the weekend, I'll post them next
    week.
    
    Susan

    IF you have kids.... here is a great treat for them and a way to
    get rid of some of the grapefruit at the same time.
    
    Take some same paper drink cups (about 3-4oz.), fill the cups 3/4
    with the grapefruit juice, insert a popcycle stick and freeze. This
    a great snack and healthy. You can even use these as ice cubes in
    a punch.
    
    Now, another idea for the grapefuit is to make candy from the peels.
    My grandmother use to make it from grapefuit, orange and lemon/lime.
    
    To make the candied rind(sp?), you need to begin by slicing the
    rind into stripps (sort of julian style) about 2-3" long. Bring
    a pot of water to a boil, place the rind pieces into the boiling
    water for about five minutes (blanching). While the rind is still
    very hot, remove from water and place in sugar and coat completely.
    Let cool completely and eat as a snack or use as garnish on cakes
    and such.
    
    Bob G.
    

    
    One of my childhood treats was homemade grapefruit marmalade - there's
    nothing to compare with homemade marmalade anyway, but the grapefruit
    variety is especially good if you don't like yours really sweet,
    as orange marmalade can be.
    
    I'll get my mother to give me the recipe when I'm back in England
    this weekend.
    
    Jacquie

    I have had a good salad with grapefruit, avacadoes, and someting
    else (I can't remember right now).  It is really good and quite
    refreshing.  I'll get the recipe and bring it in.

    
    In going through notes tonight, I noticed this entry.  In going through
    my cookbooks later tonight, I saw a grapefruit recipe which I thought
    someone might like (can't vouch for it myself, but it sure looks good)! 
    'Tis the Season for fruit baskets from Florida...
    
    
                        ANNA'S GRAPEFRUIT DESSERT
                           (Pennsylvania Dutch)
    
    	3 Grapefruit (regular or pink)
    	2 Tbsp. Sugar
    	2 Tbsp. Cognac or Brandy
    	2 Tbsp. Forbidden Fruit liquor
    	2 Tbsp. White Rum
    	2 Tbsp. Grenadine
    
    	Syrup:
    
    	2 cups sugar
    	1 cup water
    
    Take the grapefruit, pare and section; cut sections in halves.  Drain
    juice and discard.  Put in large covered jar.  Make syrup and boil. 
    While cooling, add remaining ingredients and pour over grapefruit.  Put
    into refrigerator and let marinate for a week or longer.  Serve cold;
    it can be used as cocktail or dessert.  Serves 6.