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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling. Ingredients:
1 3/4 cups essencia (or other sweet dessert wine) |
2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits) |
1/2 cup plus 2 tablespoons sugar |
2 tablespoons light corn syrup |
1 tablespoon grenadine syrup |
1 1/2 teaspoons grated pink grapefruit peel |
2 cups fresh or frozen cranberries |
1 1/2 cups water |
1 cup tawny port |
1 cup sugar |
2 1/4 pounds ripe pears, peeled, quartered, cored |
1 3/4 cups plus 2 tablespoons gewürztraminer or other dry white wine |
3/4 cup sugar |
2 tablespoons light corn syrup |
fresh mint leaves |
Directions:
1. For Grapefruit Sorbet: Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.
2. For Cranberry Sorbet: Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
3. For Pear Sorbet: Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.
4. Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
5. Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.
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