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.
PINK GRAPEFRUIT OR POMELO SORBET
Steps:
- Combine sugar and water in a small saucepan and bring to a boil. Boil until the sugar dissolves and the syrup is clear. Remove from heat, add 1/2 cup of the mint leaves and steep 15 minutes. Strain syrup, let cool and refrigerate until chilled. (The syrup will keep, refrigerated, for 2 weeks.)
- In a bowl, mix the pink grapefruit juice with the syrup. Pour into an ice cream machine and freeze according to the manufacturer's directions. Transfer to a container and freeze until serving time. Wrap and freeze the reserved grapefruit halves. Meanwhile, peel the grapefruit or pomelo and pull it apart into segments. Using the tip of a small sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into the juice pods and set aside.
- Place the sorbet in the refrigerator for 15 minutes before serving to soften slightly.
- Scatter half the grapefruit or pomelo juice pods over the bottom of the frozen grapefruit halves. Scoop sorbet over the grapefruit and cover with remaining grapefruit juice pods. Garnish with mint leaves.
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
Living in a citrus-growing area I've found out how much these fruits change once they're off the tree. Use the freshest fruit you can get your hands on. If you're fortunate enough to have a tree or know someone who does, pick the grapefruits when you're ready to squeeze the juice and make the sorbet. You'll have a great treat.
Provided by Food Network
Categories dessert
Time 3h20m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, then chill it for at least 1 hour.
- Combine the syrup with the grapefruit juice, 1 teaspoon of grenadine, 4 tablespoons of lemon juice, and the Pernod. Taste. Now add more lemon juice if needed?this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker.
- Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.
GRAPEFRUIT TARRAGON SORBET
Categories Ice Cream Machine Dessert Kid-Friendly Frozen Dessert Grapefruit Tarragon Gourmet Small Plates
Number Of Ingredients 5
Steps:
- Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
- Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
- Serve sorbet garnished with candied strips.
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.
ROSEMARY CITRUS SORBET
This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.
Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.
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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