Grapefruit Mint Sorbet Tasty No Ice Cream Maker Needed Recipes

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

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.

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.

SORBET -- NO ICE CREAM MAKER NEEDED!

Steps:

• Put everything in your food processor and puree until creamy, you may need to add a bit of water (1 tablespoon at a time).
• Serve immediately or freeze.
• ***If you freeze this you may need to allow the sorbet to thaw for 10-15 minutes at room temp before serving.***.

CHOCOLATE GELATO WITHOUT ICE CREAM MAKER

Steps:

• Melt Chocolate in a double boiler.
• Beat egg yolk and sugar together.
• Heat the milk in low heat and remove from heat just before it starts to boil.
• Add the milk to the yolk mixture little by little mixing thoroughly.
• Heat the mixture again stirring occasionally until it boils and remove from heat.
• Add melted chocolate and mix thoroughly.
• Transfer to a chilled metal container and freeze.
• Stir it every 45 minutes to break any ice lumps and put it back in the freezer.
• Continue to do this 2 more times.
• After about 7 hrs of freezing, put it through a food processor (or break it up and stir with a fork).