Pink Grapefruit Sorbet With Lavender 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 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:

• 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 SHORTBREAD

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated.
• Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies.
• Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar.

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.

PINK GRAPEFRUIT OR POMELO SORBET

Steps:

• Combine sugar and water in a small saucepan and bring to a boil. Boil until the sugar dissolves and the syrup is clear. Remove from heat, add 1/2 cup of the mint leaves and steep 15 minutes. Strain syrup, let cool and refrigerate until chilled. (The syrup will keep, refrigerated, for 2 weeks.)
• In a bowl, mix the pink grapefruit juice with the syrup. Pour into an ice cream machine and freeze according to the manufacturer's directions. Transfer to a container and freeze until serving time. Wrap and freeze the reserved grapefruit halves. Meanwhile, peel the grapefruit or pomelo and pull it apart into segments. Using the tip of a small sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into the juice pods and set aside.
• Place the sorbet in the refrigerator for 15 minutes before serving to soften slightly.
• Scatter half the grapefruit or pomelo juice pods over the bottom of the frozen grapefruit halves. Scoop sorbet over the grapefruit and cover with remaining grapefruit juice pods. Garnish with mint leaves.

STRAWBERRY LAVENDER SORBET

Steps:

• Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
• Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.

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.

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.

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.