Gingered Grapefruit Sorbet Recipes

GINGERED PEAR SORBET

Steps:

• Drain pears, reserving 1 cup syrup (discard remaining syrup or save for another use); set pears aside. In a saucepan, bring sugar and reserved syrup to a boil. Remove from the heat; cool., In a blender, process the pears, lemon juice and ginger until smooth. Add cooled syrup and food coloring if desired; cover and process until pureed. Pour into an 11x7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until partially frozen., Return mixture to blender; cover and process until smooth. Place in a freezer container; cover and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving.

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.

SHANDIES TWO WAYS: GINGER AND GRAPEFRUIT

Steps:

• For the grapefruit shandy: Add the beer and grapefruit soda to a pint glass.
• Squeeze in the juice of 1/2 the lime, and float a lime wheel on top.
• For the ginger shandy: Add the beer and ginger beer to a pint glass.
• Squeeze in the juice of 1/3 the lemon, and float a lemon wheel on top.

GINGERED GRAPEFRUIT SORBET

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.

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.

GRAPEFRUIT-MINT SORBET TASTY! NO ICE CREAM MAKER NEEDED!

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.

GRAPEFRUIT-GINGER SHERBET

Steps:

• Stir 1 cup grapefruit juice, sugar, ginger with juices, and grapefruit peel in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool 30 minutes.
• Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Process in ice cream maker according to manufacturer's instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.

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.

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.

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.

GINGERED PEACH SORBET

Steps:

• Put the water in a saucepan. Add sugar, ground spices and vanilla extract. Bring the liquid to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved. Refrigerate until cold.
• Put the peaches in a blender or food processor and puree until smooth. Pass the puree through a strainer. Refrigerate until cold.
• Combine the chilled syrup and peach puree. Pour into a sorbet machine and proceed as directed.

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.

FRESH MINT & GRAPEFRUIT SORBET

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.