Minty Grapefruit Sorbet


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This recipe has been adapted from Bon Appetit Magazine, November, 1995.

Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas.

Don't forget to check out my Cabernet Filet Mignon dinner menu, Grilled Peppery Pinot Noir Tenderloin dinner menu, and Prime Rib Dinner dinner menu which includes this refreshing Minty Grapefruit Sorbet.


Minty Grapefruit Sorbet

1/2 cup sugar
1/2 cup water
1/2 cup fresh mint leaves

1 cup fresh pink grapefruit
juice
Fresh mint sprigs for garnish

In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add grapefruit juice to the strained syrup mixture; stir until thoroughly blended.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

When ready to serve, use a small melon baller. I like to use 3 scoops per person in a decorative stem glass. Add mint sprig for garnish and serve.