Those of you who follow this blog might remember Theo from many other features in the past. She was the first guest to use my kitchen in the new apartment to make us a light snack, and she was also the chef in question for a couple of FABULOUS, multi-course dinners, featured on this blog, where we, her guests, were forced to sit back and let the chef do all the work. Theo, you are too generous.
Today, Theo contributes to the blog again – this time from Bra, Italy, where she studies at the University of Gastronomic Sciences! Congratulations Theo, and I’m really excited to share one of your favorite recipes!
Theo: Before I forget, it’s 1 cup water, 1/2 cup simple white sugar, and 3 cups freshly squeezed grapefruit juice. The ratio is 2:1 for simple syrup, and if you can’t be bothered to wait for it to cool, just do it cold. Shake water and sugar until the sugar is completely dissolved. It’ll take something like 2 mins. Add the juice, and 3 tbsp of lemon juice if you so desire, and pop it in the freezer.
When you start to see the first layers of crystals forming, take a fork and scrap it. Then go back every 20 mins to an hour for a thorough scrapping, until you get a nice flaky mixture. It will taste just like grapefruit, icy, and sooooo guilt-free. A little sticky, but worth it.
Spoon into a cup and enjoy.
Easy peasy yah?
YES INDEED, THEO. EASY PEASY INDEED.