Sorbet · Citrus & Bright · Nº 47
Grapefruit & Rosemary
Pompelmo e rosmarino
Freezing sharpens grapefruit's gentle bitterness, which is why so few ices attempt it. A quiet rosemary infusion rounds that edge, so the bitterness reads as perfume rather than pith.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sugar, maltodextrin, trehalose, dextrose, and stabilizer together until evenly combined.
Warm the water to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat, stir for 30 seconds, add 0.18 oz (5 g) rinsed rosemary sprigs, cover, and steep for 10 minutes. Strain out the rosemary before chilling so the syrup does not become bitter.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, remove every trace of white pith from the grapefruit segments. Add the grapefruit and lemon juice to the cold syrup and use an immersion blender in short pulses just until smooth.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
