Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
With an ice cream maker: 1. Combine juice, honey and liqueur and chill. 2. Following the instructions of your ice cream machine, process the juice mixture until thick and frozen. 3. Scoop sorbet into chilled stem glasses and serve garnished with a sprig of mint. Without an ice cream maker: 1. Combine juice, honey and liqueur as in the recipe above. 2. Pour the liquid sorbet mixture into a 9-inch by 13-inch cake pan. Freeze. 3. When frozen, shave the now solid mixture with a metal spatula. Place shavings in serving glasses and serve immediately. 4. You may instead break the frozen sorbet into pieces that will fit a food processor. Using the on and off button, process the sorbet until it is very coarsely granulated. Serve immediately. Notes: For best results use Ruby Red grapefruits. They are sweeter and color the sorbet a gorgeous pink. From: "The Simply Great Cookbook" by Chuck Muer From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
