Grapefruit Sorbet

"Be careful about reading health books.  
You may die of a misprint." - Mark Twain

Did you know that February is National Grapefruit Month?? Better eat up before February is gone!

If you need some ideas, you can make this delicious grapefruit sorbet - it's sooooooo yummy! - And, **BONUS**you do not need an ice cream maker to whip it up!!  You can make the sorbet with just about anything - a few weeks ago I made it with raspberries and it was also delish....


I also made it using agave.  Fancy Nan was asking me about ideas for sugar alternatives in her cooking, as she is diabetic and trying to cut down on sugar.
The agave plant was considered sacred in Ancient Mexico.  Agave is also fermented to make tequila.  This page lists some of the benefits of agave:  http://www.shakeoffthesugar.net/article1042.html

Agave is a great alternative to sugar, as it has a much lower glycemic index.  The glycemic index measures how quickly a food will affect your blood sugar when you eat it.
This site has some good info. in the glycemic index, and a chart of common foods and where they range on the index:  http://www.diabetesnet.com/diabetes_food_diet/glycemic_index.php#axzz1EnmUB6vM

Just an example: Agave has a glycemic index of 32, and apple has a G.I. of 38.
Table sugar is 64 and pretzels are 83.
A HIGH G.I. = 70 and over
MEDIUM G.I. = 56-69
LOW G.I. = 55 and under


Oh, you don't need to use as much agave as sugar in recipes either; 3/4 cup agave = 1 cup of sugar if you're substituting:)

I found this recipe in "Living Without" magazine - you have to check this out if you have food allergies - I was so happy to find it:)  - full of recipe and product ideas.  They also have a website: http://www.livingwithout.com/

Grapefruit Sorbet
1. In a blender or food processor, add 2 grapefruits, or 3 cups berries, etc - process until they are smooth.
2.  In a small bowl, add: 1 cup of hot water, 1/2 cup of agave (or honey or sugar), & 2 Tbsp. fresh lemon juice.  Stir until combined and dissolved.
3.  Now add this mixture to the pureed fruit, and process for about a minute until it's well incorporated.
4.  Pour the mixture onto a baking sheet with sides, so that they liquid doesn't spill all over.

I put some parchment paper under mine - you can try this too if you like but you can do it w/o too

Now place this in the freezer.
5.  Every 30 minutes or so, stir up the mixture so that the frozen parts get mixed around and it's all evenly freezing. (I did this w/ a spatula - scraping the bottom each time)  Do this for about 1/2 hour or until it's all frozen and sorbet-like.
Now serve & ENjoy!

You can also use the left-over peels to make candied citrus peels from yesterday's post  -I did!