With a smooth, velvety texture, this pretty pink sorbet is a pleasant finish to special occasion meals. Mint beautifully balances the tartness of grapefruit.—Lisa Speer, Palm Beach, Florida
- 2 cups sugar
- 2 cups water
- 1 cup fresh mint leaves
- 4 cups ruby red grapefruit juice
- In a small saucepan, bring sugar, water and mint to a boil. Reduce heat to low; cook for 5 minutes. Remove from heat; let stand 10 minutes. Strain and discard mint leaves. Stir in grapefruit juice. Allow mixture to cool completely.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.(Refrigerate remaining mixture until ready to freeze.) Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 4 hours or until firm. Repeat with remaining sorbet mixture. Yield: 1-1/2 quarts.
Originally published as Fresh Mint & Grapefruit Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p92
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