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Grapefruit Sorbet Veg CD DP 15mins plus freezing Serve 4 Cold Vegetarian Fruit Alcohol Dessert Ices Gluten Wheat Dairy Free
Ingredients: 175g/6oz Sugar 900ml/30fl.oz. Water Grated zest of 1 Grapefruit 240ml/8 fl.oz. Fresh Grapefruit Juice 60ml/2 fl.oz. Lemon Juice 1 Egg white Grapefruit Segments to decorate Chilled Crème de Menthe to serve (check ingredients label)
Instructions
1. Place the sugar and water in a saucepan and stir once; bring to the boil over medium heat, stirring. Boil for 5 minutes, without stirring, then remove the pan from the heat. Add the grapefruit zest and leave the syrup to cool until lukewarm.
2. Strain the grapefruit juice and lemon juice into the flavoured syrup. Stir and leave to cool completely.
3. Pour the grapefruit mixture into a freezer container and cover. Freeze until mixture is frozen 25mm/1 inch thick around the edges - about 30 minutes.
4. Turn the semi-frozen sorbet into a chilled bowl. Using a balloon whisk or fork, whisk the mixture vigorously to break up ice crystals. Return the mixture to the container, cover and freeze for 30 minutes.
5. Turn out the sorbet and whisk vigorously again. In a clean, dry bowl and using a clean whisk, whisk the egg white until it stands in soft peaks, then whisk the egg white into the sorbet mixture. (If available, use a food processor o do this.) Return the sorbet to the container, cover and freeze for 1-1/2 to 2 hours until firm.
6. One hour before serving, transfer the sorbet to the fridge to allow it to soften slightly.
7. Just before serving, divide the sorbet between 4 chilled, tall glasses. Decorate each with 4 fresh grapefruit segments and sprinkle 1 tablespoon of Crème de Menthe over the top of each portion. Serve immediately.
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