Blushing Grapefruit Sorbet Recipes

PINK GRAPEFRUIT SORBET

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.

BLUSHING GRAPEFRUIT SORBET

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.

GRAPEFRUIT SORBET

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.

GRAPEFRUIT SORBET

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.

RED GRAPEFRUIT SORBET

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.

TROPICAL GRAPEFRUIT SORBET

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.

BLUSHING GRAPEFRUIT CUPCAKES

Steps:

• Heat oven to 350°F
• Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
• Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
• Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
• Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
• Beat egg whites in a medium bowl with mixer on high speed until frothy.
• Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
• With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
• Spoon 1⁄4 cup into each lined cup.
• Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
• Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
• Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
• On high speed, beat until smooth and fluffy.
• Finely chop 1 grapefruit segment and stir into frosting.
• Spread on cupcakes.
• Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
• NOTE: Can be made through Step 5 up to 3 days ahead.
• Refrigerate airtight.
• Section grapefruit up to 1 day before using; refrigerate covered.

SORBET IN GRAPEFRUIT CUPS

Steps:

• Cut grapefruits in half and juice them (reserve juice for Daiquiri Ice Pops or drinking). Using a large spoon, scrape out pulp and flesh (it should come out easily). Peel away any residual white pith so you're left with completely clean rinds. Fill grapefruit halves with sorbet and smooth tops flush with edges of fruit using a small flexible spatula or butter knife to make cups; freeze until ready to serve.
• Cut each sorbet cup in half to make quarters just before serving.
• Sorbet cups can be made 1 day ahead. Cover once sorbet is solid and keep frozen.