Winter Sorbet Sampler

1 servings

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Winter Sorbet Sampler Ingredients

PINK GRAPEFRUIT SORBET	1 1/2 c Water
1 3/4 c Essencia; (or other sweet	1 c Tawny Port
; dessert wine)	1 c Sugar
2 1/2 c Fresh pink grapefruit juice;	PEAR SORBET
; grapefruits)	2 1/4 lb Ripe pears; peeled,
1/2 c Plus 2 tablespoons sugar	; cored
2 tb Light corn syrup	1 3/4 c Plus 2 tablespoons
1 tb Grenadine syrup	; other dry white wine
1 1/2 ts Grated pink grapefruit peel	3/4 c Sugar
CRANBERRY SORBET	2 tb Light corn syrup
2 c Fresh or frozen cranberries	Fresh mint leaves

Instructions for Winter Sorbet Sampler

For Grapefruit Sorbet: Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 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 3/4 cup wine and corn syrup. Chill until cold. Process each mixture separately in ice cream maker according to manufacturers 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized