Anyone living in Tennessee would agree that even though the calendar is telling us it is the middle of winter, nature is pretending it is spring. As I sit outside writing this, I am being serenaded by the sweet song of birds, with clothes drying on the line under the sun’s gentle gaze. The heat is off and if I didn’t know better I would think it was April. But, it is not. And we had all better take advantage and enjoy it while we can. So, with that in mind, I made an iced dessert. These winter days can handle it.
I fell in love with grapefruit granita this past summer. However, grapefruit is at its prime in the winter. But who feels like granita in the winter? Well, with weather like this, I do. This isn’t a granita. It isn’t a sorbet (even though I have named it thus). Nor is it frozen yogurt truly. But it is the perfect, light after dinner treat.
Chobani has started a campaign encouraging people to share recipes using their yogurt. I can’t help but appreciate the platform from which they create their yogurt. They are committed to making yogurt without GMOs. So committed that they require their suppliers to certify their ingredients are non-GMO. And then the test them with a third party to make sure there has been no cross contamination. They make sure to source their milk from cows that have not been treated with rBST. If you want to read more about their beliefs as a company, you can do so here. And you’ll be impressed!
So, here is one of the million I experimented with over the last month. It is super easy, quick, and relatively healthy. No laboring in the kitchen (even though I don’t mind that idea at all) or feeling bad about what you are eating. Plus, it is using the winter’s bounty.
Grapefruit + Yogurt Sorbet
- 1 1/3 cup sugar
- 1 cup water
- 3 cup fresh grapefruit juice (roughly 4-5 grapefruits)
- 2 cup Chobani Greek plain yogurt
- 1 Tbs rosemary, chopped finely
Begin by bringing the sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Once the sugar is dissolved, remove from the heat and let the simple syrup cool.
Add all the ingredients into a large bowl and whisk until combined. Transfer to a shallow freezer safe container. After 30-45 minutes remove from freezer and stir. Return to the freezer. Continue to do this for 3-4 hours until set. As you aren’t trying to achieve the silkiness of ice cream, you don’t need to stress about stirring vigorously to break down the ice crystals that are forming. However, you do want to try to achieve a fine balance between an ice cream and a granita….hence the sorbet reference. Once set, transfer the sorbet to a proper storage container until ready to serve. (Just before frozen, otherwise it will be too difficult to transfer containers.)
Visit Chobani for other recipes using their yogurt.