Grapefruit Sorbet
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes, plus 3 hours freezing
Yield
Serves 4
Ingredients
2 large pink grapefruits, zested to yield 2 teaspoons zest, then juiced to yield 1 ½ cups juice; juice and zest then combined with ½ cup cold water1 cup granulated sugar, plus 1 tablespoon1 tablespoon vodka or Campari
Instructions
- Combine grapefruit juice/zest/water mixture, sugar and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
- Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
- 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.)
Time
55 minutes, plus 3 hours freezingYield
Serves 4Ingredients
2 large pink grapefruits, zested to yield 2 teaspoons zest, then juiced to yield 1 ½ cups juice; juice and zest then combined with ½ cup cold water
1 cup granulated sugar, plus 1 tablespoon
1 tablespoon vodka or Campari
Ingredients
2 large pink grapefruits, zested to yield 2 teaspoons zest, then juiced to yield 1 ½ cups juice; juice and zest then combined with ½ cup cold water
1 cup granulated sugar, plus 1 tablespoon
1 tablespoon vodka or Campari
Ingredients
2 large pink grapefruits, zested to yield 2 teaspoons zest, then juiced to yield 1 ½ cups juice; juice and zest then combined with ½ cup cold water
1 cup granulated sugar, plus 1 tablespoon
1 tablespoon vodka or Campari
Why This Recipe Works
After much trial and error, we found that a high sugar concentration was the secret to a creamy sorbet recipe. Sugar controlled the texture in our sorbet recipe. By using 1/2 cup of sugar per cup of fruit (give or take a few tablespoons, depending on the fruit), we were able to achieve the desired result: a smooth, creamy texture without cloying sweetness. We also found that adding a tablespoon of high-proof alcohol (tasteless vodka was our first choice) improved the texture of the sorbet and permitted a slight reduction in the amount of sugar.
Instructions
- Combine grapefruit juice/zest/water mixture, sugar and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
- Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
- 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.)
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