GRAPEFRUIT-GINGER SHERBET
Categories Ice Cream Machine Citrus Ginger Dessert Freeze/Chill Frozen Dessert Grapefruit Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/4 cups
Number Of Ingredients 7
Steps:
- Stir 1 cup grapefruit juice, sugar, ginger with juices, and grapefruit peel in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool 30 minutes.
- Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Process in ice cream maker according to manufacturer's instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.
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
GRAPEFRUIT SORBET
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Yield Makes 1 Quart
Number Of Ingredients 5
Steps:
- In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.
- Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.
- For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.
GINGERED GRAPEFRUIT SORBET
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- In a small saucepan combine 1 cup of the grapefruit juice, the sugar, and the ginger and boil the mixture, stirring, until the sugar is dissolved. Remove the pan from the heat and let the mixture cool completely. Pour the mixture through a fine sieve into a bowl or large glass measure, stir in the remaining 2 cups grapefruit juice and the bitters, and chill the mixture, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
GINGERED GRAPEFRUIT SORBET
Steps:
- In a small saucepan combine 1 cup of the grapefruit juice, the sugar, and the ginger and boil the mixture, stirring, until the sugar is dissolved. Remove the pan from the heat and let the mixture cool completely. Pour the mixture through a fine sieve into a bowl or large glass measure, stir in the remaining 2 cups grapefruit juice and the bitters, and chill the mixture, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
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.
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