PINK GRAPEFRUIT SORBET
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
Provided by FOODCHICK23
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h35m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 7.9 mg, Sugar 24.7 g
GRAPEFRUIT BASIL SORBET
Make and share this Grapefruit Basil Sorbet recipe from Food.com.
Provided by spicyperspective
Categories Frozen Desserts
Time 2h20m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
- Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you've measured 3 cups of combined juices.
- Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.).
- Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a "soft serve" consistency.
- Eat immediately, or put in an airtight container and freeze.
- After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.
- Makes approximately 1 ½ quarts of heaven!
- *If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice".
Nutrition Facts : Calories 1207.8, Fat 1.4, SaturatedFat 0.2, Sodium 114.1, Carbohydrate 318.7, Fiber 17.3, Sugar 278.3, Protein 6.8
PINK GRAPEFRUIT SORBET
I adapted this from a recipe I got off of the Cuisinart web site; this is a little more tart, with a little less sugar than originally called for.
Provided by KLHquilts
Categories Frozen Desserts
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 194.2, Fat 0.1, Sodium 2.9, Carbohydrate 49.7, Fiber 0.1, Sugar 49.4, Protein 0.3
GRAPEFRUIT SORBET
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Yield Makes 1 Quart
Number Of Ingredients 5
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.
BLUSHING GRAPEFRUIT SORBET
Not overly sweet, this sorbet is a hit at the holidays, when there's plenty of citrus fruit on hand. Try it as a light, summer refresher, too.-Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 0 fiber), Protein 0 protein.
More about "grapefruit basil sorbet recipes"
GRAPEFRUIT BASIL SORBET - A SPICY PERSPECTIVE
From aspicyperspective.com
4.8/5 (4)Total Time 55 minsCategory DessertCalories 272 per serving
- Bring the water and sugar to a boil in a small saucepan. Once boiling, add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
- Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.
- Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)
- Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.
GRAPEFRUIT SORBET - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
GRAPEFRUIT SORBET RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
28 HOMEMADE SORBET RECIPES TO MAKE THIS SUMMER
From myrecipes.com
GRAPEFRUIT SORBET RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
GRAPEFRUIT SORBET - BOSSKITCHEN
From bosskitchen.com
MAKE BASIC FRUIT SORBETS WITH THIS RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRAPEFRUIT BASIL SLUSH - LES VERGERS BOIRON
From my-vb.com
PINK GRAPEFRUIT SORBET RECIPE | MYRECIPES
From myrecipes.com
VEGAN FOOD AND LIVING ON TWITTER: "THIS REFRESHING PINK GRAPEFRUIT ...
From twitter.com
ICE-CREAM AND SORBET | FOOD | THE GUARDIAN
From theguardian.com
VEGAN PINK GRAPEFRUIT AND BASIL SORBET - VEGAN FOOD & LIVING
From veganfoodandliving.com
FRESH MINT SORBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
BASIL MINT GRAPEFRUIT SORBET | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BASIL SORBET, HOW TO PREPARE AND SERVE IT — SUPER FRESH!
From lacucinaitaliana.com
GRAPEFRUIT SORBET WITH BASIL AND ROSEMARY - MY KITCHEN WAND
From mykitchenwand.com
GRAPEFRUIT BASIL SORBET | FOODS OF OUR LIVES
From foodsofourlives.com
STRAWBERRY BASIL SORBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHANTELLE NICHOLSON’S VEGAN RECIPE FOR STRAWBERRIES WITH CASHEW …
From theguardian.com
You'll also love