Grapefruit sorbet from Ripe

It’s a quiet weeknight at home, and Tim and I are sitting Indian-style on the leather sofa, facing each other, our knees barely touching. I flip to a new page of the glossy hardcover on my lap, reading its words aloud.

three grapefruits

“People avoid chard,” I say to him, lifting the text from a dark green page opposite two criss-crossed leafy stems. “They see it at the market, with its big, imposing leaves, and think: If I bring that home, it’ll overrun the crisper and suffocate the carrots in their sleep.” The image makes us laugh, mostly because we know our own fridge is currently packed to the full with kale and lettuce and, indeed, enormous chard from our first week’s CSA. “Actually, you want these larger leaves for making stuffed chard,” it continues, “which is my favorite way to eat this pretty green vegetable.”

We sit like this for a while, the two of us, reading page after page as if it were a novel and not a cookbook perched across my lap. That’s because this book, written by Cheryl Sternman Rule, a sharp and clever lady I met in Oregon last fall, and photographed by Paulette Phlipot, a talented artist who knows how to showcase produce like it’s up for an Emmy, is no ordinary cookbook.

RIPE cookbook

Ripe is part coffee table accessory (so stunning you’ll see it for sale at Anthropologie), part encyclopedia (but organized by color, not alphabet), part story (short, tight stories that fit into one to three paragraphs at most). It’s about the glory of grown food—not the health of it or the sustainability of it, but the glory, the heart-and-soul glory of loving fruits and vegetables because they taste so good you can’t help yourself.

Grapefruit Sorbet

It’s one of the first cookbooks I’ve looked at, ever, and thought, I wouldn’t change a thing about this. At once attractive and informative and filled with ways to prepare whole foods that celebrate their flavor for what it is, Ripe is a book to have out on display and a book to have near your kitchen. It provides exactly one recipe (and three quick ideas for using) for each food featured, and not one of them feels pretentious or overcomplicated.

grapefruit sorbet with blackberries and a spoon

This is a book that makes you want to cook, that makes you want to eat, and, in my personal opinion, that feels a lot like Cheryl: insightful and savvy and, definitely going places.

Actually, make that already gone.

For more info on the book: RipeCookbook.com
To view Cheryl’s blog: 5 Second Rule





Grapefruit Honey Sorbet
Adapted from Ripe
Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.

Cheryl writes in Ripe that she’s always believed in the power of combining grapefruit with honey. I think I see why.

Ingredients:
3 large grapefruits (about 1 pound, 16 oz, each)
2/3 to 3/4 cup honey (our grapefruits were super tart, so we went with 3/4 cup)
Pinch of sea salt
1 Tablespoon vanilla extract
1/4 cup crystallized ginger or fresh blackberries for topping

Directions:
Start off by segmenting the grapefruits (there’s an awkward video on our Facebook page showing how I like to segment grapefruit), completely removing all skin, pith and seeds from the inner flesh. Transfer the fleshly insides and their juices to a bowl and then pour them into a food processor, blending until very smooth. Return to the bowl and add honey, salt and vanilla, whisking. Refrigerate the mixture, covered, for at least two hours.

After it’s chilled, pour the mixture into your ice cream maker and use according to manufacturers’ directions. Transfer to a freezer-safe container and freeze until the texture you like. Top with crystallized ginger or fresh blackberries.

Disclaimer: I did receive a review copy of this book, but in this case, it was because I actually wrote to the publisher and asked for one—that’s how sure I was that I’d like it. All opinions expressed in this post are my own.

Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 11 Comments

  1. sarah

    I’ve been obsessed with Nigel Slater’s Ripe, but I keep seeing this cookbook and really want to check it out. It looks beautiful! And so does this sorbet – honey + grapefruit sounds perfect and refreshing.

  2. Sarah

    I just checked this out from the library. All the recipes looked amazing. We made the honeydew fruit salad and that was good. I know I’m going to have to own it someday.

  3. Marissa

    I’m so glad you wrote this review – and so beautifully! I just posted the fava couscous recipe and after reading what you’ve said here, I said too little about such a wonderful book! :) Beautiful photos too. + Can’t wait to try the sorbet…

  4. Lan

    remember that raw diet thing i did a few weeks ago? grapefruit was in the picture and the smoothies we would make that had said fruit was usually my least favorite. however, the one time i thought to add honey, it did wonders for the flavor.

    does this cookbook have savory recipes too? i just purchased the food matters cookbook by mark bittman, because i know our csa stash will be chalk-full of goodies this summer and i don’t know where to begin with preparing them…

    1. Shannalee

      Good question and yes! Name the fruit or vegetable, and it’s in there, along with a recipe, including soups and crostini and stuffed chard and on and on (so in other words, LOTS of savory). There might even be more savory than not. I love it because it spotlights each ingredient on its own, with info and ideas and a recipe.

  5. Rikki

    I really want to get her book now, you’ve definitely convinced me!

    This sorbet sounds so delicious. My father absolutely loves grapefruit and sorbets in general. With the two combined…it’d be his perfect dessert. I’m visiting him for Father’s Day this weekend, and am thinking about bringing it for him. It looks incredible!

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