Viking Chef Chris Green puts the Ruby Red
grapefruits from Mission, Texas, to work in this
recipe for Grapefruit Sorbet.
Servings: 4
Ingredients:
2 large ruby grapefruits, juiced, or 1 1/2 cups
pink grapefruit juice
1 tsp. grapefruit zest (zest before juicing
grapefruit)
1/2 cup water
1 cup granulated sugar
1 tbs. vodka
1 tsp. grenadine (optional)
Instructions: Combine the sugar and water in a
small saucepan; bring to a boil and stir to
dissolve sugar. Cool completely.
Combine the grapefruit juice, zest and sugar/water
mixture with the vodka and optional grenadine (for
color) in a metal bowl. Chill in the refrigerator
or by placing the metal bowl over a larger bowl
filled with ice water until 40 degrees.
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.) Tags :P.AllenSMithVikingCookingSchoolMissionTexasoutdoorlivingrecipefood
Answering the Queen Juliana interview question --
"What's the most beautiful thing you ever saw?"
Early morning, moon in the background, turns out
the answer is one coulour.. next to another
colour... Tags :JeanSmithQueenJulianaKillRockStarsMeccaNormal
http://www.HippyGourmet.com
http://www.Sobo.ca
In this segment from Organic Living TV with the
Hippy Gourmet, we visit Lisa Ahier at world famous
Sobo restaurant - and discover her secret for a
cool, refreshing, vegan sorbet recipe! Tags :hippygourmetpbsnationalsorbetvegandessertfooddelicioussummertreat