Best Ruby Red Grapefruit Sorbet Recipe 435 Recipes

RUBY RED GRAPEFRUIT SORBET RECIPE - (4.3/5)

Steps:

• Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40°F. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

BLUSHING GRAPEFRUIT SORBET

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool., In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm.

RUBY RED GRAPEFRUIT MARTINI

Steps:

• Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
• Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.

RED GRAPEFRUIT SORBET

Steps:

• Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.
• Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)
• Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.
• Process the sorbet in an ice cream machine according to the manufacturer's directions. Transfer it to a freezerproof container, cover, and freeze until ready to serve.

RUBY RED GRAPEFRUIT BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
• Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
• Press into pan and bake for 18 minutes or until golden brown around edges.
• Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
• Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
• Bake for 20-25 minutes or until set.
• Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.