Pink Grapefruit Champagne Sorbet With Pink Grapefruit Sau
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | August 1992 | 1 | Servings | |
INGREDIENTS
| 5 | c | Fresh pink grapefruit juice |
| from about 6 large | ||
| grapefruits | ||
| 1 1/4 | c | Sugar |
| 1/4 | c | Light corn syrup |
| 1 | T | Grated pink grapefruit peel |
| 3/4 | c | Champagne or other sparkling |
| wine | ||
| 2 | Pink grapefruits, optional | |
| Fresh mint sprigs |
INSTRUCTIONS
Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves. Strain into bowl, pressing on solids; mix in Champagne. Pour 2 cups juice mixture into medium saucepan. Refrigerate remaining juice mixture in bowl. Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Refrigerate reduced mixture to use as sauce. Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Sauce and sorbet can be prepared 3 days ahead.) Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. (Can be prepared 6 hour ahead. Place segments in bowl with juice. Cover and refrigerate.) Chill 6 plates in freezer. Scoop 3 ovals of sorbet onto each plate. Spoon sauce around sorbet. Decorate with grapefruit segments. Garnish with mint. Serves 6. Bon Appetit August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5932
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 326.8mg
Potassium: 5709.5mg
Carbohydrates: 565.3g
Fiber: <1g
Sugar: 365.5g
Protein: 10g