Pink Grapefruit Sorbet

SUBMITTED BY: FOODCHICK23

"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."

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Read Reviews (5)

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PREP TIME	30 Min
COOK TIME	5 Min
READY IN	1 Hr 35 Min
Original recipe yield 5 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 large pink or red grapefruit, scrubbed
1 cup white sugar
1/4 cup light corn syrup
4 cups water
1 dash red food coloring (optional)

DIRECTIONS

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.

FOOTNOTES

If you do not have an ice cream maker
Pour into 9-inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In food processor with knife blade attached, process sorbet until smooth but still frozen.

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REVIEWS

Reviewed on Jan. 15, 2006 by cookingcrazy22

this recipe was easy and fun. i substituted and orange for half of one of the grapefruits and... MORE

Reviewed on Jun. 20, 2007 by KRISTY916

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

KRISTY916
Jun. 20, 2007

I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates something 5 stars but it's been completely altered from the original, but, here I am doing it! I came here looking for a grapefruit sorbet recipe, and found this one, but I was concerned about the "ice cube effect" you get when you freeze sorbet. I Found another recipe with the addition of Vodka, which I know hinders rock hard freezing, so I combined the two. I used 3 cups of pink grapefruit juice, and 1 cup of Simple Syrup made of Splenda Blend for Baking (50% sugar, 50% splenda), and 3 tablespoons of Vodka. That's it. I added it to the canister of my gel ice cream maker, and churned for about 30 minutes. It was very soft and liquidy, but froze nicely and was delicious. We added the rest to a container and put it in the freezer. The next day, I pulled it out and was surprised to see that it had NOT frozen rock hard. It was now, 24 hours later, the perfect consistency for sorbet and sherbert. I've now made it several times, each being sure to add 3 tablespoons of Vodka, which I'm convinced is helping with the freezing consistency (because Vodka doesn't freeze).

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4 users found this review helpful

I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates... MORE

Reviewed on Feb. 21, 2006 by CRYSTALSHOE

I really loved the flavor of this, but once it was frozen it was like trying to eat ice cubes.... MORE

Reviewed on Jul. 22, 2005 by Alisha

This is great- a good mix between tart and sweet. I like it better when it sets up and is a... MORE

Reviewed on Jun. 19, 2008 by lynnzmom2

I think this sorbet is more of a granita but why hash terms? Whatever you call it, it is still... MORE

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Recipe Submitter:

FOODCHICK23

	Cooking Level: Professional Home Town: Flemington, New Jersey, USA Living In: Pyong-Taek City, Kyonggi-Do, South Korea
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