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Pink Grapefruit Sorbet

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Recipe Summary 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.

Ingredients | Corner Couch Small

3 large pink or red grapefruit, scrubbed

1 cup white sugar

¼ cup light corn syrup

4 cups water

1 dash red food coloring (Optional)

Directions

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.

If you do not have an ice cream maker, pour into 9-inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In food processor with knife blade attached, process sorbet until smooth but still frozen.

Info | Corner Couch Small

prep: 30 mins cook: 5 mins additional: 1 hr total: 1 hr 35 mins Servings: 10 Yield: 5 cups

TAG : Pink Grapefruit Sorbet

Desserts, Frozen Dessert Recipes, Sorbet Recipes,