Grapefruit Sorbet Recipes

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.

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.

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.

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.

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.

Steps:

• In a small saucepan, bring sugar, water and mint to a boil. Reduce heat to low; cook for 5 minutes. Remove from heat; let stand 10 minutes. Strain and discard mint leaves. Stir in grapefruit juice. Allow mixture to cool completely., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.(Refrigerate remaining mixture until ready to freeze.) Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 4 hours or until firm. Repeat with remaining sorbet mixture.

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.

Steps:

• In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool.
• Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
• Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.
• When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.

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.

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.

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.

Steps:

• Bring 1 cup water and confectioners' sugar to a boil in a saucepan; reduce heat to medium-low and simmer until a syrupy consistency is reached, about 5 minutes. Remove from heat and cool to room temperature.
• Combine syrup, grapefruit juice, 1 cup water, and vodka together in a bowl; transfer to the bowl of an ice cream maker. Freeze for 3 to 4 hours.
• Process mixture in the ice cream maker according to manufacturer's instructions for sorbet. Freeze for an additional 4 to 6 hours.

Steps:

• Mix gelatine and sugar in small saucepan. Add water and jam; mix well. Let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside.
• Place grapefruit sections and juice in blender container; cover. Blend on low speed 30 seconds. Add gelatine mixture; cover. Blend until smooth. Pour into 9-inch square pan.
• Freeze 2 to 3 hours or until almost solid. Stir well. Return to freezer; freeze an additional 2 hours or until firm. Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.

Steps:

• In a small saucepan combine 1 cup of the grapefruit juice, the sugar, and the ginger and boil the mixture, stirring, until the sugar is dissolved. Remove the pan from the heat and let the mixture cool completely. Pour the mixture through a fine sieve into a bowl or large glass measure, stir in the remaining 2 cups grapefruit juice and the bitters, and chill the mixture, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.