| 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
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