| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Pink or ruby red grapefruit juice |
| 2 |
tb |
Honey |
| 1/2 |
c |
Triple Sec Liqueur |
| 8 |
|
Sprigs of fresh mint for garnish |
INSTRUCTIONS
With an ice cream maker: 1. Combine juice, honey and liqueur and chill. 2.
Following the instructions of your ice cream machine, process the juice
mixture until thick and frozen. 3. Scoop sorbet into chilled stem glasses
and serve garnished with a sprig of mint.
Without an ice cream maker: 1. Combine juice, honey and liqueur as in the
recipe above. 2. Pour the liquid sorbet mixture into a 9-inch by 13-inch
cake pan. Freeze. 3. When frozen, shave the now solid mixture with a metal
spatula. Place shavings in serving glasses and serve immediately. 4. You
may instead break the frozen sorbet into pieces that will fit a food
processor. Using the on and off button, process the sorbet until it is very
coarsely granulated. Serve immediately.
Notes: For best results use Ruby Red grapefruits. They are sweeter and
color the sorbet a gorgeous pink.
From: "The Simply Great Cookbook" by Chuck Muer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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