Name: Pink Grapefruit Champagne Sorbet with Pink Grapefruit Sauce
Ingredients: 5 c Fresh pink grapefruit juice; (from about 6 large; ; grapefruits); 1 1/4 c Sugar; 1/4 c Light corn syrup; 1 tb Grated pink grapefruit peel; 3/4 c Champagne or other sparkling wine; 2 Pink grapefruits; (optional); Fresh mint sprigs

While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).

Other Authors

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	tb	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.

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”