Grapefruit Sorbet Veg
15mins plus freezing
4 Cold Vegetarian
Fruit Alcohol Dessert Ices Gluten Wheat Dairy Free
zest of 1 Grapefruit
fl.oz. Fresh Grapefruit Juice
fl.oz. Lemon Juice
Segments to decorate
Crème de Menthe to serve (check ingredients label)
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
Strain the grapefruit juice and lemon juice into the flavoured syrup. Stir and
leave to cool completely.
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.
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.
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.
One hour before serving, transfer the sorbet to the fridge to allow it to soften
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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