Best Grapefruit Ginger Sherbet Recipes

Fruit-and-Herb Sorbets image

Provided by Greg Lofts

Time 4h40m

Yield Makes 1 quart

Number Of Ingredients 9

2/3 cup sugar
2 peeled strips (each 2 inches long) lemon zest, plus 4 teaspoons fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 cups 100 percent Concord-grape juice, such as Welch's, chilled and divided
2 rosemary sprigs
3 cups 100-percent-juice cranberry-apple juice, such as Apple & Eve, chilled and divided
3 mint sprigs
3 cups guava juice made from 100 percent juice, chilled and divided
3 basil sprigs

Steps:

In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.

Gingered Grapefruit Sorbet image

Yield Makes about 1 quart

Number Of Ingredients 4

3 cups strained fresh grapefruit juice
3/4 cup sugar
1 tablespoon grated fresh ginger
2 or 3 drops of Angostura bitters, or to taste

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.

Pink Grapefruit Sorbet image

Provided by FOODCHICK23

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

Grapefruit And Cassis Sherbet image

Provided by Pierre Franey

Time 20m

Yield Eight to 10 servings

Number Of Ingredients 4

3 to 4 large pink grapefruit, about 1 pound each
1 1/4 cups sugar
1/2 cup cassis
1 egg white, lightly beaten

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.