Best 5 Pink Grapefruit Sorbet Recipes

PINK GRAPEFRUIT SORBET

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.

PINK GRAPEFRUIT BLUEBERRY SORBET

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.

BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE

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.

PINK GRAPEFRUIT SORBET

Steps:

• NOTE: To make the grapefruit zest, simply grate the rind of the grapefruit. Be sure to get only the rind, and not the pith (the white part) beneath the rind.
• Make simple syrup: Combine sugar and water in small saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and boil, without stirring, for 1-2 minutes.
• Combine grapefruit juice, grapefruit zest, and lemon juice.
• Add grapefruit mixture to simple syrup. Mix well.
• Refrigerate for a couple of hours, or overnight.
• Pour into ice cream maker and freeze according to manufacturer's directions.

PINK GRAPEFRUIT SORBET WITH LAVENDER!

Steps:

• Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit.
• Coarsely chop the zest.
• In a food processor bowl or blender, combine chopped zest,lavender and sugar.
• Cover and process or blend until zest is very finely chopped.
• Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl.
• Add zest mixture, lemon juice, and, if desired, Grand Marnier.
• Mix well.
• Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions.
• Makes one quart or eight (half-cup) servings.
• Or freeze in small containers till almost frozen and blend in blender to make a slush.
• Top with mint leaves.