Friday, November 7, 2014

Ruby grapefruit sorbet

Serve this lovely pink sorbet in grapefruit shells if you wish, or in tall glasses with other fresh fruits.
* Makes about 1 pint
  • 2 ripe ruby-red or pink grapefruits
  • 1 cup sugar syrup
  • 4 tbsp. raspberry or cranberry juice
Cut the grapefruits in half. Squeeze out all the juice (taking care with the shells if you wish to serve the sorbet in them) and mix with the syrup and juice. Carefully remove and discard any remaining pulp in the shells.

Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method.

When the sorbet is firm, spoon it into the grapefruit shells (if using) or a freezer container and freeze for 15 minutes or until ready to serve. If necessary, remove it from the freezer 5 minutes before serving to soften. Cut the grapefruit halves into wedges to serve.

This sorbet is best eaten as soon as possible, but it can be frozen for up to 3 weeks.

Variations:
  • Blood orange sorbet
Prepare the basic recipe, but replace the grapefruit with blood oranges. Taste, and stir in more sugar if needed.
  • Grand marnier sorbet
Prepare the basic recipe, but replace the raspberry or cranberry juice with Grand Marnier or Cointreau.
  • Grapefruit & pineapple sorbet
Stir in 3/4 cup mashed pineapple halfway through churning and mixing the basic recipe.
  • Grapefruit & papaya sorbet
Prepare the basic recipe, but stir in 3/4 cup mashed papaya halfway through churning and mixing.