SORBET TRIO
This easy sorbet recipe is a refreshing way to cool down and use a few ingredients from the garden-with no ice cream maker! I do them all at once and add the variations as I go. They look and taste like a lot more work than they really are. -Rebecca Taylor, Manteca, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 quarts.
Number Of Ingredients 9
Steps:
- For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish., For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish., For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon zest and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11x7-in. dish., Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm., Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
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
PINK GRAPEFRUIT SORBET
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
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
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 BLUEBERRY SORBET
A tart and sweet icy dessert. Very easy to make, and no ice cream maker needed.
Provided by TMC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 6h5m
Yield 10
Number Of Ingredients 4
Steps:
- Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
- Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.
Nutrition Facts : Calories 197 calories, Carbohydrate 43.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.7 g, Sodium 1.3 mg, Sugar 34.3 g
BLUEBERRY SORBET
A delicious blueberry sorbet that is very refreshing on a hot summer day.
Provided by QUILTBUGJ
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
- Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.
Nutrition Facts : Calories 105 calories, Carbohydrate 27.3 g, Fat 0.4 g, Fiber 2.2 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 23.6 g
PINK GRAPEFRUIT SORBET
This refreshing dessert is made by blending unflavored gelatin, raspberry jam, sugar, fresh pink grapefruit sections and juice into an icy treat.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield Makes 8 (1/2-cup) servings.
Number Of Ingredients 6
Steps:
- Mix gelatine and sugar in small saucepan. Add water and jam; mix well. Let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside.
- Place grapefruit sections and juice in blender container; cover. Blend on low speed 30 seconds. Add gelatine mixture; cover. Blend until smooth. Pour into 9-inch square pan.
- Freeze 2 to 3 hours or until almost solid. Stir well. Return to freezer; freeze an additional 2 hours or until firm. Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE
Categories Blender Food Processor Ice Cream Machine Dessert Freeze/Chill No-Cook Passover Kid-Friendly Low Sodium Frozen Dessert Blueberry Grapefruit Kosher Vegan Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- For Blueberry Sorbet:
- Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
- For Grapefruit Sorbet:
- Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
- Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
- Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
- Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired.
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