Pink Grapefruit Champagne 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-CHAMPAGNE SORBET COCKTAIL

Steps:

• In a small saucepan, warm 1/2 cup (125 ml) of the grapefruit juice and the sugar, stirring until the sugar completely dissolves.
• Pour the mixture into a medium bowl and add the remaining grapefruit juice and the Champagne or other sparkling wine. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To serve, scoop the sorbet into chilled serving glasses or Champagne flutes and pour Champagne or other sparkling wine over. Serve right away.
• tip
• You can scoop the sorbet onto a chilled baking sheet and store the balls in the freezer so that they are quickly and easily dropped into the serving glasses just before serving.

PINK GRAPEFRUIT CHAMPAGNE SORBET WITH PINK GRAPEFRUIT SAUCE

Steps:

• Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves. Strain into bowl, pressing on solids; mix in Champagne. Pour 2 cups juice mixture into medium saucepan. Refrigerate remaining juice mixture in bowl. Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Refrigerate reduced mixture to use as sauce. Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Sauce and sorbet can be prepared 3 days ahead.)
• Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. (Can be prepared 6 hour ahead. Place segments in bowl with juice. Cover and refrigerate.)
• Chill 6 plates in freezer. Scoop 3 ovals of sorbet onto each plate. Spoon sauce around sorbet. Decorate with grapefruit segments. Garnish with mint.

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.

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 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.

PINK GRAPEFRUIT-CHAMPAGNE SORBET

Steps:

• In a medium, nonreactive saucepan, heat about half of the Champagne with the sugar, stirring frequently, until the sugar is completely dissolved. Remove from the heat and stir in the remaining Champagne and the grapefruit juice.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• Although lots of other fruit granitas go well with Pink Grapefruit-Champagne Sorbet, Raspberry Granita (page 157) makes the most stunning complement.

PINK GRAPEFRUIT SORBET WITH LAVENDER!

Steps:

• Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit.
• Coarsely chop the zest.
• In a food processor bowl or blender, combine chopped zest,lavender and sugar.
• Cover and process or blend until zest is very finely chopped.
• Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl.
• Add zest mixture, lemon juice, and, if desired, Grand Marnier.
• Mix well.
• Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions.
• Makes one quart or eight (half-cup) servings.
• Or freeze in small containers till almost frozen and blend in blender to make a slush.
• Top with mint leaves.