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
BLUSHING GRAPEFRUIT SORBET
Not overly sweet, this sorbet is a hit at the holidays, when there's plenty of citrus fruit on hand. Try it as a light, summer refresher, too.-Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool., In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm.
Nutrition Facts : Calories 188 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 0 fiber), Protein 0 protein.
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.
CINNAMON SORBET
Posting for ZWT7. Cinnamon in a dessert is always a hit. After trying this recipe I found the cinnamon flavor still a bit light so I used two sticks instead of the original recipe calling for one. It may be the cinnamon stick was not fresh enough or I just love cinnamon so much I need more flavor so adjust this to your personal taste-buds. Cooking time = cooling/freezing time (approximately 3 hours).
Provided by HokiesMom
Categories Frozen Desserts
Time 3h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
- Add the sugar and let it boil for five minutes.
- Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat.
- Remove pan from the heat, and let it cool down a little. Add the lemon juice.
- Strain the preparation into a freezer proof container.
- Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.
Nutrition Facts : Calories 125, Sodium 5, Carbohydrate 32.2, Sugar 31.2
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.
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
PEAR AND RED WINE SORBET
This sorbet might sound unusual, but it's a sophisticated (and delicious) twist on the standard one-note fruit sorbet: the sweetness of the pears and the acidity of the red wine balance each another out, a sprinkle of black pepper adds bite and a baseline of cinnamon and vanilla warm it all up. It couldn't be easier to make (sauté, blend and freeze) and it's gorgeous to boot.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 2h
Yield One quart
Number Of Ingredients 8
Steps:
- Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they're somewhat hard. Add the pepper.
- Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
- Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer.
- Freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 11 grams
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