Grapefruit And Cassis Sherbet Recipes

Steps:

• Stir 1 cup grapefruit juice, sugar, ginger with juices, and grapefruit peel in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool 30 minutes.
• Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Process in ice cream maker according to manufacturer's instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.

Steps:

• Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
• Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
• Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
• Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.

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.

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.

Steps:

• Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours. Garnish with mint, if desired, and serve.

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.

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sherbet freezer container, allowing headspace for expansion. Freeze 4 hours or until firm.

Steps:

• Combine blackberries and 1/4 cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth, and pour into a fine mesh sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard, or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer. Set aside strained puree.
• In a small bowl, stir 2 teaspoons gelatin into remaining 1/4 cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch, and remove from heat. Add gelatin mixture, and stir until it is dissolved; let cool. Transfer to a large bowl or plastic storage container, and add reserved fruit puree.
• In a mixing bowl, beat 2 egg whites until stiff but not dry peaks form, and fold into fruit puree. Cover container, and place in refrigerator until it is well chilled before using, at least 1 hour.
• Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container; place in freezer at least 2 hours or overnight before serving.