Tropical Grapefruit Sorbet Recipes
PINK GRAPEFRUIT SORBET
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.
TROPICAL GRAPEFRUIT SORBET
A refreshing palate-cleanser. You can play around with flavored vodkas or other types of rums/liquors.
Provided by MARSHAPALMER
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.5 calories, Carbohydrate 28.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 3.5 mg, Sugar 20.5 g
27 WAYS TO COOK WITH GRAPEFRUIT
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a grapefruit recipe in 30 minutes or less!
Nutrition Facts :
RED GRAPEFRUIT SORBET
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
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 SORBET
Every summer when I was young, Mother would serve her special sorbet. The recipe has been in the family for generations. -Charlene Jackson, Jackson, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a heat-proof bowl, dissolve sugar in boiling water; cool completely. Stir in the remaining ingredients. Chill for several hours. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
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- Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat. Cook until sugar dissolves, stirring frequently.
- Combine the sugar mixture and the remaining 2 1/2 cups grapefruit juice in a medium bowl; cover and refrigerate until chilled.
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- Bring the water and sugar to a boil in a small saucepan. Once boiling, add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
- Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.
- Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)
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Ratings 14Category DessertCuisine AmericanEstimated Reading Time 2 mins
- Combine the zest, sugar, and salt in a food processor, and run until the sugar looks like coarse sand.With the food processor running, slowly add the grapefruit juice and let mix for 1-2 minutes, until the sugar is dissolved.
- When the mixture is cold, beat the vanilla and cream in a stand mixer until the cream forms soft peaks. Pour in the juice mixture and beat until combined, then pour it all into your ice cream maker and freeze according to manufacturer's instructions. When it's the consistency of soft-serve ice cream, transfer it to container with a lid and freeze until hard (overnight is best).
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Estimated Reading Time 4 minsPublished 2021-06-18
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