GRAPEFRUIT AND CASSIS SHERBET
Provided by Pierre Franey
Categories dinner, ice creams and sorbets, dessert
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 4
Steps:
- Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
- Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
- Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
- Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.
PINK GRAPEFRUIT MARGARITAS
Steps:
- If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
- Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
- Serve ice cold.
PINK GRAPEFRUIT WITH CASSIS
Categories Liqueur Fruit Dessert Quick & Easy Low Sodium Grapefruit Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
- Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours. Garnish with mint, if desired, and serve.
PINK GRAPEFRUIT WITH CASSIS
Clipping for a dessert that says: This light, lovely dessert is a refreshing way to end a meal. Chill for at least 2 hours.
Provided by Oolala
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using small sharp knife, remove peel and white pith from the grapefruits.
- Working over a bowl to catch juice, cut between membranes to release segments.
- Reserve juice in bowl.
- Arrange grapefruit segments decoratively on 4 plates, dividing equally.
- Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.
- Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.
- Garnish with mint if desire, and serve.
Nutrition Facts : Calories 76, Fat 0.2, Sodium 0.1, Carbohydrate 19.4, Fiber 2, Sugar 14.8, Protein 0.9
BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE
Categories Blender Food Processor Ice Cream Machine Dessert Freeze/Chill No-Cook Passover Kid-Friendly Low Sodium Frozen Dessert Blueberry Grapefruit Kosher Vegan Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- For Blueberry Sorbet:
- Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
- For Grapefruit Sorbet:
- Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
- Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
- Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
- Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired.
PINK GRAPEFRUIT WITH CASSIS
This light, lovely dessert is a refreshing way to end the meal. Partner the fruit with sesame cookies.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
- 2. Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves.
- 3. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit.
- 4. Refrigerate at least 2 hours or up to 6 hours. Garnish with mint, if desired, and serve.
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