Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.
Recipe information
Yield
Serves 8
Ingredients
Pink Grapefruit Sorbet
1
2
1
2
1
1
Cranberry Sorbet
2
1
1
1
Pear Sorbet
2
1
3
2
Need to make a substitution?
Preparation
For Grapefruit Sorbet:
Step 1
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:
Step 2
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:
Step 3
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.
Step 4
Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
Step 5
Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.