Blushing Grapefruit Sorbet Recipes

GRAPEFRUIT SORBET

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.

ROSEMARY CITRUS SORBET

Steps:

• In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

GRAPEFRUIT TARRAGON SORBET

Steps:

• Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
• Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
• Serve sorbet garnished with candied strips.

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.

RED GRAPEFRUIT SORBET

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.