Grapefruit Tarragon Sorbet Recipes

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GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP

Provided by Valerie Bertinelli

Categories     beverage

Time 1h15m

Yield 4 servings

Number Of Ingredients 5



Grapefruit Spritzer with Tarragon Syrup image

Steps:

  • Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold.
  • Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.

1 1/2 cups sugar
1 bunch fresh tarragon
One 750-milliliter bottle dry rose wine (preferably one with a deep pink color)
1/4 cup grapefruit-flavored seltzer
Grapefruit slices, for garnish

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



Blushing Grapefruit Sorbet image

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.

3 cups water
1 cup sugar
1/2 cup honey
1 tablespoon grated grapefruit zest
1 tablespoon minced fresh gingerroot
2 whole star anise
2 whole cloves
1 bay leaf
2 cups ruby red grapefruit juice, chilled
3 tablespoons lemon juice

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



Pink Grapefruit Sorbet image

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

3 large pink or red grapefruit, scrubbed
1 cup white sugar
¼ cup light corn syrup
4 cups water
1 dash red food coloring

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



Red Grapefruit Sorbet image

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.

1 1/4 cups sugar
1 1/4 cups water
1 teaspoon grated grapefruit zest
2 cups freshly squeezed red-grapefruit juice
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper

GRAPEFRUIT SORBET

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 25m

Yield Four to six servings

Number Of Ingredients 4



Grapefruit Sorbet image

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

1 1/2 cups water
3/4 cup sugar
1 1/2 cups fresh squeezed pink grapefruit juice, strained, chilled
1 tablespoon vermouth

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



Pink Grapefruit Sorbet image

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

1 3/4 cups sugar
2 cups water
2 cups grapefruit juice (approximately two large ruby red grapefruit)
1 tablespoon grapefruit zest (see note)
2 tablespoons lemon juice, fresh

CHERRY SORBET WITH TARRAGON

Provided by Molly O'Neill

Categories     dessert

Time 15m

Yield 1 quart

Number Of Ingredients 5



Cherry Sorbet With Tarragon image

Steps:

  • In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
  • Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 29 grams

1/2 cup sugar
4 cups pitted fresh or frozen cherries
1 teaspoon ground ginger
1 tablespoon finely chopped tarragon leaves
2 tablespoons lemon juice

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