Pink Grapefruit Sorbet (THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM)

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This tart, soothing sorbet, made with fresh grapefruit juice, makes a light dessert to offer after a rich meal. Serve scoops of this icy cold sherbet with fresh strawberries, blueberries, or a combination of both.

Ingredients

• 1   cup sugar
• 1½ cups fresh or bottled pink grapefruit juice (not from concentrate)
• 2   tablespoons fresh lemon juice
• Fresh mint sprigs

Directions

1. Combine sugar and 1 cup water in a medium saucepan over medium-high heat.
2. Stir until sugar dissolves, then simmer 5 minutes.
3. Cool, then cover and refrigerate until chilled, at least 1 hour.
4. Combine the cooled sugar syrup, grapefruit juice, and lemon juice in an ice-cream machine and process according to manufacturer’s directions.
5. Freeze resulting sorbet until needed.
6. If sorbet is frozen solid, transfer it from freezer to refrigerator for 15 minutes to soften slightly before serving.
7. Serve scoops of the sorbet in wine glasses and garnish with mint sprigs.

YIELD: SERVES 3 TO 4; MAKES ABOUT 1½ PINTS