Mediterranean cuisine for every day

Grapefruit Sorbet with sweet Basil Pesto

3 comments Feb 1st, 2010 | By | Category: Desserts and Sweets, Recipes

I was not so sure if the Tarte Tatin would be the right finish for the Secret Supper, so I tried something else. This Grapefruit Sorbet certainly was more unique, especially with a sweet Basil Pesto on top of it. The Basil Pesto takes the bitter edge off the Grapefruit which means that you need less sugar.

Preparation time: 15 minutes

cooking time: 5 minutes

very simple recipe

Ingredients for the sorbet:

  • 2 grapefruits
  • 4-6 soup spoons of sugar
  • 2 egg whites
  • a pinch of salt
  • Ingredients for the pesto:

  • a hand full of fresh basil
  • some olive oil
  • 2 soup spoons of honey
  • a few pine nuts
  • some lemon peel

Preparation of the sorbet:

Press the grapefruits and put the juice into a small pot. Add the sugar and bring to boil. Taste and see how much sugar is needed for your personal taste. Keep in mind that when frozen the intensity may vary.
Take off the stove and let it cool down. Then put into the deep freezer. Stir after 30 minutes.

Blend the white of the eggs until stiff. Add to the almost completely frozen Grapefruit juice and mix well. You should result with a thick smooth cream. Put this back to the deep freezer for a couple of hours.

Preparation of the sweet basil pesto:

Roast the pine nuts until they are light brown. Then blend them with all the other ingredients to a pesto.

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3 comments
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  1. That sorbet must taste divine! An interesting flavor combination.

    Cheers,

    Rosa

  2. The perfect combination !
    Kai to kalytero gia ti honepsi !
    Great !

  3. An amazing world of med cuisine and fantastic recipes yeah w stunning pics…cheers…

    LOVE IS IN D AIR WITH ALL THE ROMANCE AND WISH U LOADS OF IT @365

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