It’s that time of Tennessee summer for me.  That “I-won’t-blow-dry-my-hair-anymore-because-it’s-too-dang-hot-outside” time of summer.  Jeans have been retired to the back corner of my closet.  My hair has permanent ponytail kink because again, it’s just too dang hot to have hair on your neck.  It’s so swelteringly humid it makes me not want to cook anything.  In fact, we had our first friends over for an evening dinner post-preganancy last night and except for the 10 minute kebabs on the grill, I non-cooked dinner and served a brilliant salad smorgasbord! If you are looking to non-cook some things like me, this is a very fancy-looking, impressive yet easy dessert to make.  It popped up on my social media feed from Bon Appétit a few weeks ago and I’ve been thinking about it ever since; sherbet in grapefruit cups.

Basically, this recipe is buy nice sherbet (my favorite is lime and rainbow) and grapefruits. . .

Figure half a grapefruit per guest because you’ll eventually slice each one into fourths and one slice is equal to one scoop.  I think it’s nice to give people at least two scoops!  The Hubs says I sometimes mumble “two scoops please” in my sleep.  True story. Cut your grapefruit in half and scoop out the insides, making a cup.  The grapefruit insides should scoop out in one relatively clean effort.

Next, scoop good quality sherbet into grapefruit halves, packing it in as tightly as possible.  I found GaGa’s sherbet at Fresh Market and it is awesome.  It’s neat to do all different colors/flavors so the wedges contrast one another.  Rainbow looks especially cool once sliced.

Don’t forget to smooth out the tops.  Did you know I always thought sherbet was spelled (and pronounced) sherbert?  Like Bert from Bert and Ernie?

Cover with plastic wrap and place back into the freezer for at least an hour.  Slice in half when ready to serve and serve over ice.  This would be an impressive palate cleanser at a dinner party, serve just one slice over a small bowl of ice per person?  So neat-o.

Oh, and a baby P update for you: he’s finally sleeping through the night and it’s amazing how great a person can feel to have multiple hours of sleep again.  He’s still a very happy and giggly baby and we are quite smitten!

Sherbet in Grapefruit Cups (from Alison Roman)
Prep time: 10 minutes
Freeze time: 1 hour to overnight
Serves: 4

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Ingredients:

• 2 large grapefruit
• 2 pints of sherbet
• Ice for serving

Method:

1. Remove sherbet from freezer, set aside on counter.
2. Cut grapefruit in half and scoop out flesh.
3. Scoop softened sherbet into grapefruit cup halves, smoothing tops with the back of a spoon or spatula.
4. Cover with plastic wrap and return to freezer for one hour, or overnight.
5. Before serving, slice halves in half and serve in bowls over ice.