Grapefruit Sorbet
Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas, to work in this recipe for Grapefruit Sorbet.
Servings: 4
Ingredients:
2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice
1 tsp. grapefruit zest (zest before juicing grapefruit)
1/2 cup water
1 cup granulated sugar
1 tbs. vodka
1 tsp. grenadine (optional)
Instructions: Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.
Pour chilled mixture into container of an ice cream machine and churn until frozen.
Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
Duration : 0:3:11
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Tagged with: Allen • cooking • food • living • Mission • outdoor • P. • recipe • School • SMith • Texas • Viking
Filed under: Sorbet
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excellent recipe!
excellent recipe!
Loved this recipe! …
Loved this recipe! I had some Texas grapefruit that I wanted to use. I followed this recipe and didn’t change a thing! So easy and refreshing.