Ruby Red Grapefruit Sorbet Recipe 435 Food

RUBY RED GRAPEFRUIT SORBET RECIPE - (4.3/5)

Steps:

• Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40°F. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

RUBY RED GRAPEFRUIT MARTINI

Steps:

• Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
• Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.

BLUSHING GRAPEFRUIT SORBET

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool., In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

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.

RUBY RED GRAPEFRUIT BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
• Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
• Press into pan and bake for 18 minutes or until golden brown around edges.
• Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
• Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
• Bake for 20-25 minutes or until set.
• Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.

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.