Shy, shy go for the Blushing Greyhound non-alcoholic drink from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books)
Makes 1 Serving
Enjoy as a beverage or use as a base for a sorbet.
½ cup ice cubes
½ cup fresh grapefruit juice
2 ½ teaspoons grenadine syrup
Wrap the ice cubes in a dishtowel and pound with a heavy saucepan. Place the remaining ingredients in a tall glass with the crushed ice. Stir well. Serve immediately.
Blushing Greyhound Sorbet
Makes 1 Quart
To make a sorbet, combine 2 cups grapefruit juice, 3 ½ tablespoons grenadine, and 1 cup Simple Syrup and freeze the mixture overnight. Make sure to scrape it periodically with a fork to prevent it from becoming one solid block. Otherwise, pour the mixture into ice cube trays, freeze overnight, and then process in a food processor. Alternatively, use a sorbet maker.
Makes 3 cups
Simple Syrup is often used to sweeten cold drinks—alcoholic and non—as the sugar is already dissolved. It is also used to make sorbet. It sweetens the dish but also keeps it from degenerating into large crystals.
The simple syrup given here is a one-to-one syrup, meaning one part water to one part sugar. Sometimes a heavier syrup made with two parts sugar to one part water is desire, or, conversely, a lighter one made with one part sugar to two parts water. Boiling the syrup not only dissolves the sugar but also stabilizes the mixture.
2 cups sugar
Combine the sugar with 2 cups water in a small saucepan. Over high heat, bring to a boil. Reduce the heat to a simmer until the sugar is dissolved, about 5 minutes.
(*Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller.