PINK GRAPEFRUIT SORBET
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
Provided by FOODCHICK23
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h35m
Yield 10
Number Of Ingredients 5
Steps:
- Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
- In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
- Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 7.9 mg, Sugar 24.7 g
GRAPEFRUIT SORBET
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Yield Makes 1 Quart
Number Of Ingredients 5
Steps:
- In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.
- Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.
- For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.
PINK GRAPEFRUIT SORBET
I adapted this from a recipe I got off of the Cuisinart web site; this is a little more tart, with a little less sugar than originally called for.
Provided by KLHquilts
Categories Frozen Desserts
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: To make the grapefruit zest, simply grate the rind of the grapefruit. Be sure to get only the rind, and not the pith (the white part) beneath the rind.
- Make simple syrup: Combine sugar and water in small saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and boil, without stirring, for 1-2 minutes.
- Combine grapefruit juice, grapefruit zest, and lemon juice.
- Add grapefruit mixture to simple syrup. Mix well.
- Refrigerate for a couple of hours, or overnight.
- Pour into ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts : Calories 194.2, Fat 0.1, Sodium 2.9, Carbohydrate 49.7, Fiber 0.1, Sugar 49.4, Protein 0.3
RED GRAPEFRUIT SORBET
Emeril's grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield About 1 1/4 quarts
Number Of Ingredients 6
Steps:
- Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.
- Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)
- Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.
- Process the sorbet in an ice cream machine according to the manufacturer's directions. Transfer it to a freezerproof container, cover, and freeze until ready to serve.
GRAPEFRUIT SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 25m
Yield Four to six servings
Number Of Ingredients 4
Steps:
- Put the water in a saucepan. Add the sugar. Bring to a boil. Lower the heat and simmer for 5 minutes, stirring until the sugar has dissolved. Refrigerate until chilled.
- Combine the sugar mixture, grapefruit juice and vermouth in a bowl. Pour it into a sorbet machine and proceed as directed.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 25 grams
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