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Here's the recipes Old Bay asked for. Sorbet is so easy, and a Granita is even easier:
* Exported from MasterCook *
Pink Grapefruit Sorbet
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1/2 cup water
1/2 cup sugar
1/2 cup grapefruit juice -- freshly squeezed
2 drops red food coloring
Place the water and sugar in a saucepan, bring to a boil, remove from the heat and cool. Add the grapefruit juice, the red food coloring and stir to combine. Place in a shallow container and freeze.
When completely frozen, remove from the freezer and place the ingredients in a blender and whirl until completely blended. Place the whipped ingredients into a 2 cup container and freeze again.
Make the ice dish:
Place a piece of clear plastic in any container you like, one per person, add distilled water and freeze solid.
When ready to serve, remove the ice from the container, peel off the plastic, place on a plate. Use a melon baller or a small ice cream scoop and place the sorbet in the center of the ice plate and serve.
NOTES : serve on frozen ice
* Exported from MasterCook *
Lemon Rosemary Sorbet by Bill
Recipe By :Bill Cotton adapted from Fine Cooking '96
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 cup water
1/2 cup fresh rosemary -- finely chopped
1 1/2 cups fresh lemon juice
1/2 cup *Limoncello -- more or less
In a medium saucepan over medium-high heat, combine sugar and water. Stir until mixture comes to a low boil; add rosemary and let simmer for 1 minute; remove from heat and using a fine strainer remove the rosemary; let cool.
In a large measuring cup, add the cool rosemary simple syrup, the lemon juice and Limoncello to make ~3 to 3 1/2 cups.
Mix thoroughly and chill in the freezer until very cold. By pre-chilling the mixture you will shorten the time needed to freeze the sorbet. Make sure the sorbet mixture has NOT frozen at all while chilling or there will be lumps in yor sorbet.
Pour mixture into the ice cream machine and then turn the paddle accessorie on. Sorbet will come up to the very rim of the container and be a fine icy mixture when done.
Remove to containers and keep chilled in the freezer until ready to serve.
*The Limoncello should be added by taste. When you are satisfied with the taste you have added enough.
NOTE: This flavor is enhanced by adding about a tablespoon of cranberry or raspberry sorbet on top of the serving.
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Don't wait too long to tell someone you love them.
Billy