Best Pink Grapefruit Blueberry Sorbet Recipes
PINK GRAPEFRUIT BLUEBERRY SORBET
A tart and sweet icy dessert. Very easy to make, and no ice cream maker needed.
Provided by TMC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 6h5m
Yield 10
Number Of Ingredients 4
Steps:
- Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
- Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.
Nutrition Facts : Calories 197 calories, Carbohydrate 43.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.7 g, Sodium 1.3 mg, Sugar 34.3 g
BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE
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
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.
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