Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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May 8, 2012

Gingered Grapefruit Sorbet with Bitters

One of my co-workers has a couple of grapefruit trees in his backyard in Palm Springs, so around this time of year, we're blessed with the bounty.  He'll come around and drop a massive grapefruit on everyone's desk.  I ended up collecting about four of them and decided to make some sorbet with my new stand mixer ice cream attachment.  I had a ton of ginger left over from making Braveheart cocktails (a recipe I think I still need to perfect, so stay tuned) and wanted to use it up.  I found this Gingered Grapefruit Sorbet recipe from Gourmet, and joy—it uses bitters!  Totally up my alley, right?

Gingered Grapefruit Sorbet with Bitters - makes a quart
  • 3 cups strained fresh grapefruit juice (I used 4 grapefruits)
  • 3/4 cup sugar
  • 1 Tbs grated fresh ginger
  • 2 or 3 drops Angostura bitters
- In a small saucepan, combine 1 cup of grapefruit juice, sugar and ginger and boil, stirring until the sugar is dissolved.
- Remove the pan from the heat and let the mixture cool completely.
- Pour the mixture through a fine sieve into a bowl.
- Stir in the remaining grapefruit juice and bitters.
- Chill the mixture, covered, until it's cold (I pour the mixture in a big Ziploc bag and plunge in a bowl of ice water for 30 minutes).
- Freeze the mixture in your ice cream make according to instructions.