I have this deep attachment to something. It’s to this special place I know, love, and live in well.
And there’s absolutely nothing that can compare to this one.
Oh, that ocean. The beach. It’s a real oasis.
It’s where it all happens, it’s where warmth and special moments I have here come together, and it feels like home, when nothing else will sometimes. The mere thought or photograph of it can trigger such emotion from me, and here, I’m letting this feeling ride in.
I came around to editing a few photos I shot just before I jumped on a flight back to New York, and just this last week I made a morning attempt to stroll through union square in NYC for a couple of ingredients. I was on a mission. I wanted to capture the essence of this attachment of mine, through the vibrance of our ocean and the fruits of our beautiful world. I feel like I accomplished a bit of that.
I made a simple composed salad of beet, fennel, and orange.
It was so yum!
And to make things a bit brighter, we add a sorbet.
A grapefruit, pomegranate, and champagne sorbet to celebrate and share in this new time.
It’s tart and refreshing, and lovely with a drizzle of olive oil and sea salt, a perfect new attachment for me. And it’s a fabulous one. Of all the ways one can enjoy a sorbet, this one can play quite brilliantly; alongside the brightly colored beet and orange slices. It’s a perfectly fresh and icy sauce for this salad, especially over those thinly shaven pieces of fennel, lending a crunch and a lingering sweetness and tang with each bite. This sorbet will immerse you in it’s enthusiastically bold and sharp flavor, while it promises the palate a momentary awakening.
It’s nothing short of glamorous.
I hope all of you ice cream and sorbet makers out there have a chance to get into it and enjoy! Perhaps add it to a salad, be creative. And so, without further ado, happy new year, as I have not yet said hello..
Best to you,
Grapefruit Pomegranate Champagne Sorbet
Makes 1 quart2 1/2 cup grapefruit juice, freshly squeezed, strained, no pulp
1/2 cup pomegranate juice, freshly squeezed, strained
1/2 cup sugar + 2 tb
1/2 cup champagne, quality does not matter
2 tb lemon juice freshly squeezedSqueeze grapefruits, strain for pulp, and reserve liquid.
Place a fine mesh sieve strainer over an appropriately sized bowl. Place the pomegranate seeds in the strainer and crush them of their juices, just until there’s not a drop remaining. Discard or save pulp and seeds. Reserve juice.
In a medium-sized sauce pot, combine 1 cup of grapefruit juice with the sugar and heat until completely dissolved. Remove from heat, and add the remaining juices and champagne. Refrigerate until thoroughly cool.
Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sorbet comes together.
Transfer mixture into desired serving container and freeze for at least 6 hours.
Composed Beet, Fennel, and Orange SaladMakes 2 servings
1 beet, thinly sliced
1/4 bulb fennel, thinly sliced
2 oranges, sliced 1/2 inch thick
2 tb champagne vinegar
1 tb honey
1-2 tb extra virgin olive oil
sea salt, to taste
2-3 sprigs of fennel fronds
1/4 bunch micro herbs, (sorrel, tarragon, chervil, or mint)
3-4 scoops of grapefruit, pomegranate, champagne sorbetThinly slice beets, fennel, and oranges and arrange on plate.
Whisk together the vinegar, honey, and olive oil just until emulsified. Season with sea salt and drizzle over prepared salad.
Place a few scoops of sorbet within pockets of the salad. Garnish with fennel fronds and/or micro herbs. Serve.