Uh-oh, this could be dangerous. Combine my love for any kind of ice cream with a stylish cocktail, and the result is delicious double trouble 🙂 .
I shared the recipe for Lemon Basil Sorbet last year. Sorbet requires only a few ingredients, minimal prep and a quick 25ish minutes in the Cuisinart ice cream freezer for a refreshing treat. This time I riffed on the same recipe with mint and pink grapefruit. Oh my, it’s a light, cool treat ~ and a beautiful Palm Beach pink!
Then I started thinking about grapefruit juice cocktails. It was super easy to dish some up in a martini glass and top with Prosecco ~ always a winner ~ and hereby dubbed a Pink Sparkler. A traditional Salty Dog is made with gin, but some folks use vodka instead. I’m not a gin drinker, but always have vodka in the bar. So, three small scoops of grapefruit mint sorbet, a shot of vodka and a small splash of club soda with a salted rim in a DOF glass, and voilà, a Salty Beach Dog.
The sorbet starts as an infused simple syrup with grapefruit juice ~ and returns to that when it melts. Add a shot of vodka and club soda to a highball glass with partially melted sorbet for a thirst-quenching pretty in pink Palm Beach Cooler ~ salted rim optional.
Any of these three are also delicious as mocktails, topped with Sprite or just club soda. Garnish with a fresh mint sprig for the lovely fragrance. Try any of the versions for a springtime brunch ~ maybe this weekend! They’re some of the prettiest drinks you’ll serve ~ and really easy too. Who would say “no thanks” to this color?? Not me!
Cheers to springtime y’all ~~~
Pink Grapefruit Mint Sorbet
2 cups sugar
3 cups water
2 tablespoons grapefruit zest
1 cup packed fresh mint
pinch of salt
3 cups fresh pink grapefruit juice
1-2 drops red food coloring (optional)
Combine the sugar, water and grapefruit zest in a medium sauce pan on medium/low heat to prepare a simple syrup. Heat until the sugar is dissolved, stirring occasionally.
Remove from heat, add mint and salt. Steep for 30 minutes, then stir in the grapefruit juice. Cover and refrigerate 2-3 hours or overnight. The mint flavor is strong when the mixture is warm, and much lighter when cold. You can remove the herb before chilling for a subtle mint flavor, or leave in overnight for stronger flavor. Good either way!
Strain the chilled mixture through a fine mesh strainer. (Optional ~ add 1 or 2 drops of red food coloring to amp up the color ~ I used 2 drops.) Pour into the frozen freezer mixer bowl, turn on the mixer and the sorbet will be ready in 25 minutes. It’s soft and creamy out of the mixer and ready to eat, or you can transfer to an airtight container and freeze for an additional 1-2 hours for firmer consistency. Remove from freezer 10-15 minutes before serving.