Grapefruit Mint Sorbet Tasty No Ice Cream Maker Needed Recipes

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.

SORBET -- NO ICE CREAM MAKER NEEDED!

Steps:

• Put everything in your food processor and puree until creamy, you may need to add a bit of water (1 tablespoon at a time).
• Serve immediately or freeze.
• ***If you freeze this you may need to allow the sorbet to thaw for 10-15 minutes at room temp before serving.***.

GRAPEFRUIT ICE

Steps:

• Combine the sugar, water and grapefruit zest in a saucepan, and bring to a boil. Stir to dissolve the sugar. Reduce the heat, and simmer for 10 minutes until slightly thickened. Remove from the heat, and allow to cool. Strain.
• Combine the syrup with the lemon juice and grapefruit juice. Chill a 1-quart container or six serving dishes. Freeze the mixture in an ice cream maker, following the manufacturer's instructions. Transfer to the container or the serving dishes, and place in the freezer for at least two hours. Before serving, allow to soften in the refrigerator for 20 to 30 minutes.

CHOCOLATE GELATO WITHOUT ICE CREAM MAKER

Steps:

• Melt Chocolate in a double boiler.
• Beat egg yolk and sugar together.
• Heat the milk in low heat and remove from heat just before it starts to boil.
• Add the milk to the yolk mixture little by little mixing thoroughly.
• Heat the mixture again stirring occasionally until it boils and remove from heat.
• Add melted chocolate and mix thoroughly.
• Transfer to a chilled metal container and freeze.
• Stir it every 45 minutes to break any ice lumps and put it back in the freezer.
• Continue to do this 2 more times.
• After about 7 hrs of freezing, put it through a food processor (or break it up and stir with a fork).

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.