Winter Sorbet Sampler - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
PINK GRAPEFRUIT SORBET
1 3/4 cup: Essencia, or other sweet dessert wine
2 1/2 cup: Fresh pink grapefruit juice, from about 6 grapefruits
1/2 cup: Plus 2 T sugar,
2 tbsp: Light corn syrup,
1 tbsp: Grenadine syrup,
1 1/2 tsp: Grated pink grapefruit peel,
CRANBERRY SORBET
2 cup: Fresh or frozen cranberries,
1 1/2 cup: Water,
1 cup: Tawny Port,
1 cup: Sugar,
PEAR SORBET
2 1/4 lbs: Ripe pears, peeled, quartered, cored
1 3/4 cup: Plus 2 T Gewurztraminer or other dry white wine,
1/4 cup: Sugar,
2 tbsp: Light corn syrup,
Fresh mint leaves,
Directions:
FOR GRAPEFRUIT SORBET: Boil 1 C wine in heavy small saucepan until
reduced to 1/4 C, 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 C 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 C plus 2 T 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 C wine and corn syrup. Chill until cold.
Process each mixture separately in ice cream maker according to
manufac- turers 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.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
reduced to 1/4 C, 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 C 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 C plus 2 T 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 C wine and corn syrup. Chill until cold.
Process each mixture separately in ice cream maker according to
manufac- turers 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.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp