Grilled Rhode Island Lemonade Sorbet on Arteflame

Introduction

Inspired by the iconic frozen Del's Lemonade from Rhode Island, this unexpected grilled sorbet recipe plays with contrasts—freezing cold meets flame-hot steel. On the Arteflame grill, the sorbet caramelizes ever so slightly, creating a crisp, smoky shell while keeping the inside refreshingly cold. This dish not only surprises your taste buds but also steals the show with its beautiful presentation. Let’s fire up the grill and twist tradition!

Ingredients

• 1 pint of Del’s Lemonade Sorbet (or any frozen lemonade sorbet)
• 1/2 tbsp butter (for the griddle)
• 1/4 tsp sea salt (optional, enhances citrus flavor)
• Fresh mint leaves (for garnish)
• Lemon zest (for garnish)
• Powdered sugar (optional for dusting)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill.
3. Stack a few pieces of firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes until the grill is hot and ready.

Step 2: Chill Your Sorbet Serving Stone

1. While your grill is heating, place a flat, non-porous stone plate or serving slate in the freezer. This will keep the sorbet cold from underneath once grilled.

Step 3: Form the Sorbet

1. Scoop the Del’s Lemonade sorbet into small, firm domes—about 2 inches across.
2. Place the scoops on a chilled plate or tray and keep them in the freezer until the moment you're ready to grill.

Step 4: Prepare the Arteflame Griddle

1. Once the flat griddle cooktop is hot (especially the inner ring closest to the center), smear a thin layer of butter where you’ll place the sorbet scoops.

Step 5: Grill the Sorbet

1. Quickly place the scoops on the buttered hot griddle, right on the hotter inner zone of the flat top.
2. Grill for about 10–15 seconds, just until a lightly caramelized skin forms on the base. Do not flip.
3. Immediately transfer the scoops onto your chilled serving stone using a spatula.

Step 6: Garnish and Serve

1. Top each scoop with a sprinkle of sea salt, fresh mint, and lemon zest. Dust lightly with powdered sugar if desired.
2. Serve immediately and impress your guests with the contrast of smoky char and chilled sweetness!

Tips

• Use the hottest point of the flat griddle cooktop nearest the center grill grate for a quick sear.
• Freeze the sorbet scoops hard beforehand to prevent melting during grilling.
• Butter imparts flavor and helps caramelize the sorbet base in seconds.
• Always grill sorbet in small batches to manage timing and avoid melting.
• This recipe is ideal as a surprise palate cleanser between courses or a dramatic dessert finish.

Variations

1. Berry Lemonade Sorbet: Use a berry-infused lemonade sorbet to add rich, tangy notes when grilled.
2. Grilled Citrus Trio Sorbet: Combine scoops of lemon, lime, and orange sorbet for a bright citrus medley.
3. Herbal Lemonade Sorbet: Infuse your sorbet with a hint of fresh thyme or basil before freezing for an herbal twist.
4. Spicy Lemonade Sorbet: Sprinkle a touch of cayenne post-grill for a unique sweet-heat combination.
5. Del’s Boozy Sorbet: Mix your lemonade with limoncello before freezing to create an adult version of this grilled treat.

Best pairings

• Paired with grilled pineapple spears for added tropical sweetness
• Try with a crisp dry Riesling or a sparkling lemonade cocktail
• Serve alongside buttery shortbread cookies for texture contrast

Conclusion

Grilling Del’s Lemonade Sorbet on the Arteflame transforms a classic Rhode Island summer treat into a next-level culinary experience. With perfectly seared undersides and a cold, smooth center, this dish balances opposites and surprises the crowd. It’s all made beautifully simple, thanks to Arteflame’s powerful griddle cooktop—no pans, no fuss, just fire and steel doing their magic.