Winter sorbet sampler
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Essencia; (or other sweet |
| ; dessert wine) | ||
| 2½ | cup | Fresh pink grapefruit juice; (from about 6 |
| ; grapefruits) | ||
| ½ | cup | Plus 2 tablespoons sugar |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | Grenadine syrup |
| 1½ | teaspoon | Grated pink grapefruit peel |
| 2 | cups | Fresh or frozen cranberries |
| 1½ | cup | Water |
| 1 | cup | Tawny Port |
| 1 | cup | Sugar |
| 2¼ | pounds | Ripe pears; peeled, quartered, |
| ; cored | ||
| 1¾ | cup | Plus 2 tablespoons Gewurztraminer or |
| ; other dry white wine | ||
| ¾ | cup | Sugar |
| 2 | tablespoons | Light corn syrup |
| Fresh mint leaves | ||
Directions
PINK GRAPEFRUIT SORBET
CRANBERRY SORBET
PEAR SORBET
For Grapefruit Sorbet:
Boil 1 cup wine in heavy small saucepan until reduced to ¼ cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining ¾ cup wine. Refrigerate until cold.
For Cranberry Sorbet:
Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
For Pear Sorbet:
Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes.
Puree pear mixture and sugar in processor. Mix in ¾ cup wine and corn syrup. Chill until cold.
Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.
Serves 8.
Bon Appetit January 1994
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Converted by MM_Buster v2.0l.