I used to love whiskey. If I was going out, if I was swinging by the ABC store, or if I was just relaxing after a long day, my choice was always whiskey.
I’m such a lightweight now, it’s embarrassing. I didn’t ever make a conscious choice to stop drinking, it just sort of happened gradually. I’d trade in a night out for a morning on the trail. Or I’d come home so tired that I couldn’t fathom having anything other than milk with a pb&j dinner. And then one day I found out that I just couldn’t handle my whiskey like I used to.
But I miss it.
That’s why I love this sorbet. It has just enough whiskey to make me happy, but not so much that I’d get, you know, happy.
There’s also matcha and, wait, why haven’t I mentioned this….broiled grapefruit. You get this lovely sweet-tart refreshing flavor from the citrus, which compliments the whiskey perfectly. I was really nervous while making this because the amount of booze in ice cream means the difference between great texture and sad slush. I crossed myself (remnants of a strict Catholic childhood) as I poured the whiskey into the churner and then resolutely turned to a pile of dishes to distract me as I waited.
Minutes passed. The pile of dishes slowly shrank. I nibbled nervously on some chocolate…..did I dare peek?
When I decided that I’d waited long enough, I popped the top of the churner and was overjoyed to see perfect sorbet. I quickly scooped it into a loaf pan and then added the churn paddle to the dish pile.
I’d like to tell you that I finished all the dished before diving into this cool treat, but that would be a lie. I guess whiskey brings out the truth in everyone.
- 5 lbs red grapefruit (about 7 grapefruits)
- 4 oranges
- 1 cup of packed light brown sugar, divided
- 2 tbsp matcha
- 2/3 cup whiskey of choice
- Turn on your broiler.
- Peel and section all the grapefruit and oranges. Don't worry about getting rid of all the pith, as you'll press it out later anyways. As long as the outer pith is gone, the pith that divides the sections is fine.
- Put all the fruit in a large glass casserole dish.
- Add 3/4 cup of the brown sugar to the dish and mix in.
- This next part might seem a little weird. You're going to broil it for 15-20 minutes. I know. That's a long time to be under be broiler....
- ....but not really, since you should be stirring it every 5 minutes. So no single surface will actually be broiling for long. The juices should be running like crazy!
- About 2 minutes before you're ready to take it out of the oven, sprinkle the last 1/4 cup of sugar over the fruit.
- Pop in back in the oven. The sugar should caramelize and then dissolve right away.
- Remove from the oven and allow to cool 10-15 minutes.
- Pour or spoon the mix into a large bowl that's lined with a flour-sack cloth. I guess you could also use a fine mesh strainer, but I haven't tried it.
- Let the fruit sit in the cloth for another 10 minutes.
- Gather the ends of the cloth start squeezing. Squeeze, squeeze, squeeze.
- Discard all the pith, pulp, and seeds from the cloth.
- You should end up with at least 5 cups of juice, if not more. But for this recipe, you'll only need 5 cups of broiled juice.
- Put about 1/4 cup of the juice into a small container and add the matcha to that. Stir well (this will help the matcha incorporate better to the whole recipe).
- Add the matcha juice back to the big batch and stir well till fully combined and there are no bits of dry matcha floating around.
- Set it in the fridge for 1-2 hours.
- Now it's ready for the ice cream churner. Taste it one last time before you pour it into the churner. I wanted a refreshing, sweet-tart flavor. If it's too tart for you, add a little more sugar. I didn't add any extra to mine.
- Add the whiskey to the juice.
- Pour it all into the ice cream churner and follow manufacturers instructions.
- Once it's done churning, you can eat it right away or let it harden for a few hours.