Pink Grapefruit Sorbet Recipes

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PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

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.

Provided by FOODCHICK23

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 1h35m

Yield 10

Number Of Ingredients 5

3 large pink or red grapefruit, scrubbed
1 cup white sugar
¼ cup light corn syrup
4 cups water
1 dash red food coloring

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.

Nutrition Facts : Calories 116.1 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 7.9 mg, Sugar 24.7 g

PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

Provided by Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 4

3 cups strained pink grapefruit juice
3 tablespoons vodka
3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear)
1/2 pint ripe strawberries, sliced

Steps:

  • Mix the pink grapefruit juice with the vodka and simple syrup.
  • Place the grapefruit mixture into an ice cream machine or a sorbet maker, and freeze according to the manufacturers directions. Serve at once or transfer to a freezer container and freeze until ready to serve. Place the sorbet in the refrigerator for 15 minutes before serving to allow it to soften slightly.
  • To serve, hollow out 2 grapefruit halves and divide half the strawberry slices evenly among the halves. Scoop the sorbet over the strawberries, then cover with the remaining berries.

PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

I adapted this from a recipe I got off of the Cuisinart web site; this is a little more tart, with a little less sugar than originally called for.

Provided by KLHquilts

Categories     Frozen Desserts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 3/4 cups sugar
2 cups water
2 cups grapefruit juice (approximately two large ruby red grapefruit)
1 tablespoon grapefruit zest (see note)
2 tablespoons lemon juice, fresh

Steps:

  • NOTE: To make the grapefruit zest, simply grate the rind of the grapefruit. Be sure to get only the rind, and not the pith (the white part) beneath the rind.
  • Make simple syrup: Combine sugar and water in small saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and boil, without stirring, for 1-2 minutes.
  • Combine grapefruit juice, grapefruit zest, and lemon juice.
  • Add grapefruit mixture to simple syrup. Mix well.
  • Refrigerate for a couple of hours, or overnight.
  • Pour into ice cream maker and freeze according to manufacturer's directions.

Nutrition Facts : Calories 194.2, Fat 0.1, Sodium 2.9, Carbohydrate 49.7, Fiber 0.1, Sugar 49.4, Protein 0.3

PINK GRAPEFRUIT OR POMELO SORBET



Pink Grapefruit or Pomelo Sorbet image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield Makes 4 cups

Number Of Ingredients 5

1/2 cup sugar
1/3 cup water
1/2 cup mint leaves, washed, plus extra for garnish
3 cups freshly squeezed pink grapefruit juice (reserve 2 grapefruit halves for serving)
1 grapefruit or pomelo, for garnish

Steps:

  • Combine sugar and water in a small saucepan and bring to a boil. Boil until the sugar dissolves and the syrup is clear. Remove from heat, add 1/2 cup of the mint leaves and steep 15 minutes. Strain syrup, let cool and refrigerate until chilled. (The syrup will keep, refrigerated, for 2 weeks.)
  • In a bowl, mix the pink grapefruit juice with the syrup. Pour into an ice cream machine and freeze according to the manufacturer's directions. Transfer to a container and freeze until serving time. Wrap and freeze the reserved grapefruit halves. Meanwhile, peel the grapefruit or pomelo and pull it apart into segments. Using the tip of a small sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into the juice pods and set aside.
  • Place the sorbet in the refrigerator for 15 minutes before serving to soften slightly.
  • Scatter half the grapefruit or pomelo juice pods over the bottom of the frozen grapefruit halves. Scoop sorbet over the grapefruit and cover with remaining grapefruit juice pods. Garnish with mint leaves.

BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE



Blueberry Sorbet and Pink Grapefruit Sorbet Coupe image

Categories     Blender     Food Processor     Ice Cream Machine     Dessert     Freeze/Chill     No-Cook     Passover     Kid-Friendly     Low Sodium     Frozen Dessert     Blueberry     Grapefruit     Kosher     Vegan     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 10

Blueberries Sorbet
1 1-pound bag frozen unsweetened blueberries (about 4 cups)
1 cup sugar
1/2 cup medium-dry Concord wine (kosher for Passover)
Grapefruit Sorbet
5 medium-large pink grapefruit (about 4 pounds)
3/4 cup plus 1 tablespoons (or more) sugar
2 tablespoons vodka (kosher for Passover)
Fresh blueberries (optional)
Grapefruit segments (optional)

Steps:

  • For Blueberry Sorbet:
  • Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
  • For Grapefruit Sorbet:
  • Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
  • Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
  • Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
  • Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired.

GRAPEFRUIT SORBET



Grapefruit Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 25m

Yield Four to six servings

Number Of Ingredients 4

1 1/2 cups water
3/4 cup sugar
1 1/2 cups fresh squeezed pink grapefruit juice, strained, chilled
1 tablespoon vermouth

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.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 25 grams

FRESH MINT & GRAPEFRUIT SORBET



Fresh Mint & Grapefruit Sorbet image

With a smooth, velvety texture, this pretty pink sorbet is a pleasant finish to special occasion meals. Mint beautifully balances the tartness of grapefruit.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 quarts.

Number Of Ingredients 4

2 cups sugar
2 cups water
1 cup fresh mint leaves
4 cups ruby red grapefruit juice

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.

Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.

RED GRAPEFRUIT SORBET



Red Grapefruit Sorbet image

Emeril's grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield About 1 1/4 quarts

Number Of Ingredients 6

1 1/4 cups sugar
1 1/4 cups water
1 teaspoon grated grapefruit zest
2 cups freshly squeezed red-grapefruit juice
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper

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.

PINK GRAPEFRUIT SORBET WITH LAVENDER!



Pink Grapefruit Sorbet With Lavender! image

Make and share this Pink Grapefruit Sorbet With Lavender! recipe from Food.com.

Provided by Rita1652

Categories     Frozen Desserts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

6 pink grapefruit
1 teaspoon fresh lavender (flowers and or leaves)
1 cup sugar
1 tablespoon lemon juice
1 tablespoon Grand Marnier (optional)
lavender flowers, mint leaves (to garnish)

Steps:

  • Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit.
  • Coarsely chop the zest.
  • In a food processor bowl or blender, combine chopped zest,lavender and sugar.
  • Cover and process or blend until zest is very finely chopped.
  • Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl.
  • Add zest mixture, lemon juice, and, if desired, Grand Marnier.
  • Mix well.
  • Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions.
  • Makes one quart or eight (half-cup) servings.
  • Or freeze in small containers till almost frozen and blend in blender to make a slush.
  • Top with mint leaves.

PINK GRAPEFRUIT CHAMPAGNE SORBET WITH PINK GRAPEFRUIT SAUCE



Pink Grapefruit Champagne Sorbet with Pink Grapefruit Sauce image

Categories     Ice Cream Machine     Fruit     Dessert     Grapefruit     Sparkling Wine     Summer     Vegan     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

5 cups fresh pink grapefruit juice (from about 6 large grapefruits)
1 1/4 cups sugar
1/4 cup light corn syrup
1 tablespoon grated pink grapefruit peel
3/4 cup Champagne or other sparkling wine
2 pink grapefruits (optional)
Fresh mint sprigs

Steps:

  • Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves. Strain into bowl, pressing on solids; mix in Champagne. Pour 2 cups juice mixture into medium saucepan. Refrigerate remaining juice mixture in bowl. Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Refrigerate reduced mixture to use as sauce. Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Sauce and sorbet can be prepared 3 days ahead.)
  • Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. (Can be prepared 6 hour ahead. Place segments in bowl with juice. Cover and refrigerate.)
  • Chill 6 plates in freezer. Scoop 3 ovals of sorbet onto each plate. Spoon sauce around sorbet. Decorate with grapefruit segments. Garnish with mint.

PINK GRAPEFRUIT SORBET



Pink Grapefruit Sorbet image

This refreshing dessert is made by blending unflavored gelatin, raspberry jam, sugar, fresh pink grapefruit sections and juice into an icy treat.

Provided by My Food and Family

Categories     Home

Time 5h20m

Yield Makes 8 (1/2-cup) servings.

Number Of Ingredients 6

1 env. KNOX Unflavored Gelatine
1/3 cup sugar
1/2 cup water
1 Tbsp. seedless raspberry jam
1 medium pink grapefruit, peeled, sectioned (about 1 cup)
1-1/2 cups pink grapefruit juice

Steps:

  • Mix gelatine and sugar in small saucepan. Add water and jam; mix well. Let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside.
  • Place grapefruit sections and juice in blender container; cover. Blend on low speed 30 seconds. Add gelatine mixture; cover. Blend until smooth. Pour into 9-inch square pan.
  • Freeze 2 to 3 hours or until almost solid. Stir well. Return to freezer; freeze an additional 2 hours or until firm. Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.

Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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