Pink Grapefruit Or Pomelo Sorbet Recipes

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PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

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

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

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

WINTER SORBET SAMPLER



Winter Sorbet Sampler image

Categories     Food Processor     Ice Cream Machine     Berry     Fruit     Dessert     Freeze/Chill     Frozen Dessert     Cranberry     Grapefruit     Pear     Winter     Vegan     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Pink Grapefruit Sorbet
1 3/4 cups Essencia (or other sweet dessert wine)
2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)
1/2 cup plus 2 tablespoons sugar
2 tablespoons light corn syrup
1 tablespoon grenadine syrup
1 1/2 teaspoons grated pink grapefruit peel
Cranberry Sorbet
2 cups fresh or frozen cranberries
1 1/2 cups water
1 cup tawny Port
1 cup sugar
Pear Sorbet
2 1/4 pounds ripe pears, peeled, quartered, cored
1 3/4 cups plus 2 tablespoons Gewürztraminer or other dry white wine
3/4 cup sugar
2 tablespoons light corn syrup
Fresh mint leaves

Steps:

  • For Grapefruit Sorbet:
  • Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.
  • For Cranberry Sorbet:
  • Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
  • For Pear Sorbet:
  • Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.
  • Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
  • Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.

PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

Provided by Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 4

3 cups strained pink grapefruit juice
3 tablespoons vodka
3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear)
1/2 pint ripe strawberries, sliced

Steps:

  • Mix the pink grapefruit juice with the vodka and simple syrup.
  • Place the grapefruit mixture into an ice cream machine or a sorbet maker, and freeze according to the manufacturers directions. Serve at once or transfer to a freezer container and freeze until ready to serve. Place the sorbet in the refrigerator for 15 minutes before serving to allow it to soften slightly.
  • To serve, hollow out 2 grapefruit halves and divide half the strawberry slices evenly among the halves. Scoop the sorbet over the strawberries, then cover with the remaining berries.

PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

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

1 1/3 cups water
1 1/3 cups sugar
2 1/2 cups strained fresh pink grapefruit juice
1 to 2 teaspoons grenadine
4 to 6 tablespoons strained fresh lemon juice
2 teaspoons Pernod

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.

PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

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

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

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

PINK GRAPEFRUIT CHAMPAGNE SORBET WITH PINK GRAPEFRUIT SAUCE



Pink Grapefruit Champagne Sorbet with Pink Grapefruit Sauce image

Categories     Ice Cream Machine     Fruit     Dessert     Grapefruit     Sparkling Wine     Summer     Vegan     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

5 cups fresh pink grapefruit juice (from about 6 large grapefruits)
1 1/4 cups sugar
1/4 cup light corn syrup
1 tablespoon grated pink grapefruit peel
3/4 cup Champagne or other sparkling wine
2 pink grapefruits (optional)
Fresh mint sprigs

Steps:

  • Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves. Strain into bowl, pressing on solids; mix in Champagne. Pour 2 cups juice mixture into medium saucepan. Refrigerate remaining juice mixture in bowl. Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Refrigerate reduced mixture to use as sauce. Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Sauce and sorbet can be prepared 3 days ahead.)
  • Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. (Can be prepared 6 hour ahead. Place segments in bowl with juice. Cover and refrigerate.)
  • Chill 6 plates in freezer. Scoop 3 ovals of sorbet onto each plate. Spoon sauce around sorbet. Decorate with grapefruit segments. Garnish with mint.

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