Grapefruitice Recipes
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
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.
GRAPEFRUIT ICE
A delicious between-course sorbet or an amazingly refreshing, light summertime treat. Freezing time not included in preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Make a syrup by boiling the water and sugar together for one minute.
- Add grapefruit juice, cool and freeze.
- Variation-Orange ice; in place of grapefruit juice, use 2 cups orange juice, 1/4 cup lemon juice and the grated rind of 2 oranges.
Nutrition Facts : Calories 141, Sodium 1.9, Carbohydrate 36.2, Sugar 36.1, Protein 0.1
GRAPEFRUIT ICE
Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 1h
Yield One quart, serving six
Number Of Ingredients 5
Steps:
- Combine the sugar, water and grapefruit zest in a saucepan, and bring to a boil. Stir to dissolve the sugar. Reduce the heat, and simmer for 10 minutes until slightly thickened. Remove from the heat, and allow to cool. Strain.
- Combine the syrup with the lemon juice and grapefruit juice. Chill a 1-quart container or six serving dishes. Freeze the mixture in an ice cream maker, following the manufacturer's instructions. Transfer to the container or the serving dishes, and place in the freezer for at least two hours. Before serving, allow to soften in the refrigerator for 20 to 30 minutes.
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