Grapefruit Campari Sorbetto Food

GRAPEFRUIT CAMPARI SORBETTO

Grapefruit Campari Sorbetto image

Provided by F. W. Pearce

Categories Dessert Low Fat Backyard BBQ Frozen Dessert Grapefruit Campari Summer Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 quart or 8 servings

Number Of Ingredients 3

Ingredients

3 cups fresh grapefruit juice (from about 4 large grapefruits), strained and chilled
1 1/2 cups sugar
1/2 cup Campari, chilled

Steps:

In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

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

Grapefruit-Mint Sorbet Tasty! No Ice Cream Maker Needed! image

This is one of the best refreshing tasty sorbets. Excellent when served between courses. NOTE: This is an adopted recipe and Wikipedia says: "Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. The term "sherbet" is derived from the Turkish word for "sorbet", serbat which in turn comes from Arabic. Sorbet is a form of gelato that contains no milk, unlike ice cream. Sorbets may contain alcohol (which lowers the freezing temperature, resulting in a softer sorbet). Unlike ice cream, the machinery used whips almost no air into the sorbet, resulting in a dense and extremely flavorful product. This allows sorbet to match and sometimes exceed dairy-based gelato or ice cream for taste" so I have put this into the ZWT REGION: Middle East.

Provided by kiwidutch

Categories Frozen Desserts

Time 45m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 cup water
1/2 cup fresh mint leaves, and stems
1/2 cup fresh grapefruit juice (pink or green)
fresh mint sprig (to garnish)

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.

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