Grapefruit Sorbet Recipes

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.

PINK GRAPEFRUIT BLUEBERRY SORBET

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.

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.

GRAPEFRUIT SORBET

Steps:

• Put the water in a saucepan. Add the sugar. Bring to a boil. Lower the heat and simmer for 5 minutes, stirring until the sugar has dissolved. Refrigerate until chilled.
• Combine the sugar mixture, grapefruit juice and vermouth in a bowl. Pour it into a sorbet machine and proceed as directed.

PINK GRAPEFRUIT SORBET

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.

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.

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.

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.