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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very refreshing sorbet, perfect as the ending for a summer meal or BBQ. Originally from a May 1984 issue of Bon Apetit that featured a Mexican Dinner for 8 menu and recipes.Freezing time not included in prep time. Ingredients:
1 cup water |
1 cup sugar |
3 cups fresh pink grapefruit juice, strained |
3 tablespoons tequila |
1 tablespoon grenadine |
Directions:
1. Cook sugar and water in heavy small saucepan over low heat until sugar disolves, swirling pan occasionally.
2. Increase heat and bring to a boil; remove from heat and cool.
3. Blend grapefruit juice, tequila and grenadine with about 1 1/3 cups syrup (amount will vary depending on sweetness of grapefruit juice).
4. Pour into ice cream maker and process according to manufacturer's instructions.
5. Turn into airtight container and freeze until ready to serve.
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