The Sweet Science of Grapefruit Sauvignon Sorbet

Every so often, Patch will venture ‘In the Kitchen’ to bring you the story behind popular, outrageous and original dishes, snacks and drinks from our local restaurants, sweet spots and coffee shops.

Recently, we dropped by Reasons to be Cheerful, a popular ice cream shop in West Concord.

R2BC, as it's known to locals, has made more than 150 differet flavors of ice creams and sorbets, and at any time has between 30 and 40 flavors in rotation. That combines the standards -- vanillas, chocolates and strawberries -- with seasonal selections like berry-based sorbets and egg nog ice cream around Christmas.

During our visit, the folks at Reasons to be Cheerful let Patch in their kitchen while they whipped up a batch of Grapefruit Sauvignon Sorbet.

WARNING: Videos contain molecular gastronomy.

In the videos above, you'll hear Reasons to be Cheeful owner Wade Rubinstein talk about flavor creation and the inspiraiton for the grapefruit sauv sorbet. And you'll see Rick Steigler explaining the mad science behind concocting the inspired sorbet.