Blushing Grapefruit Sorbet Food

GRAPEFRUIT-MINT SORBET TASTY! NO ICE CREAM MAKER NEEDED!

Steps:

• In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool.
• Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
• Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.
• When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.

PINK GRAPEFRUIT SORBET

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.

BLUSHING GRAPEFRUIT MARMALADE

Steps:

• Remove skins in quarters from grapefruit and lemon.
• Set fruit aside.
• Lay quarters flat; shave off and discard almost all white part.
• Slice rind very thin (or just use zester).
• Combine rind, water and baking soda in large saucepan.
• Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
• Chop peeled grapefruit and lemon; discard seeds.
• Add fruit to cooked rind and continue simmering 10 minutes.
• Measure 3 cups fruit mixture into large saucepan.
• Add sugar to fruit in pan; mix well.
• Place over high heat; bring to a full, rolling boil, stirring constantly.
• Boil hard 1 minute.
• Remove from heat and stir in pectin at once.
• Skim off any foam.
• Stir and skim 7 minutes.
• Ladle into hot sterile jars and seal.

PINK GRAPEFRUIT SORBET

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.