GRAPEFRUIT AND CASSIS SHERBET

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Grapefruit And Cassis Sherbet image

Provided by Pierre Franey

Categories     dinner, ice creams and sorbets, dessert

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.

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