Best Grapefruit And Cassis Sherbet 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.

CASSIS SORBET

Steps:

• Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

PINK GRAPEFRUIT WITH CASSIS

Steps:

• Using small sharp knife, remove peel and white pith from the grapefruits.
• Working over a bowl to catch juice, cut between membranes to release segments.
• Reserve juice in bowl.
• Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.
• Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.
• Garnish with mint if desire, and serve.

PINK GRAPEFRUIT SORBET

Steps:

• Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, then chill it for at least 1 hour.
• Combine the syrup with the grapefruit juice, 1 teaspoon of grenadine, 4 tablespoons of lemon juice, and the Pernod. Taste. Now add more lemon juice if needed?this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker.
• Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.

PINK GRAPEFRUIT WITH CASSIS

Steps:

• Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours. Garnish with mint, if desired, and serve.

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 AND CASSIS SHERBET

Steps:

• Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
• Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
• Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
• Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.