A cooling and refreshing dessert.
Grapefruit and Mint are both cooling, and the sorbet is obviously cold in temperature. This is quite a strong method of cooling the body, and is not suitable for people who have Cold, Yang deficiency or those whose digestive system isn’t particularly strong. It is also best not to eat this straight after a meal, as the cold will slow the digestive process in the stomach. Alternatively, allow the sorbet to melt in your mouth and swallow once it has warmed a little – especially good on a hot day!
100g white sugar
3 tbsp agave nectar
small handful mint leaves, finely chopped
Use a peeler to remove 3 long pieces of peel from the grapefruit. Place in a pan with the water, sugar and agave nectar. Bring to the boil until the sugar is dissolved and then continue to cook for a further 2 minutes. Pour straight into a bowl that is sitting in a larger bowl of ice water. If you like, you can add a few drops of red food colouring at this point to create a pink sorbet.
Juice the grapefruits to get around 450ml of grapefruit juice. Sieve this as you pour it into the sugar water.
Once cooled, remove the grapefruit peel and pour into an oven dish, cover and place in the freezer overnight (or for a minimum of 4 hours).
Remove from the freezer, break the frozen liquid into a food processor with the chopped mint. Blitz until the ice is flaked but not completely mushed. Serve immediately.