RED GRAPEFRUIT SORBET

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Red Grapefruit Sorbet image

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

1 1/4 cups sugar
1 1/4 cups water
1 teaspoon grated grapefruit zest
2 cups freshly squeezed red-grapefruit juice
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper

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.

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