Added: Jul 25, 2008
From: PAllenSmith
Duration: 3:11
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.)
Channel: Howto
Tags: allen cooking food living mission outdoor p. recipe school smith texas viking
Rating: 4.33 (3 ratings) Views: 700' favoriteCount='2 Comments: 1
equess3n Says:
Nov 16, 2008 - 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.