Sorbet’s are becoming one of my favorite desserts. I love the light & fresh flavor, the icy smooth texture. It’s a fantastic finish for dinner with good friends and family. It has only a few ingredients and can showcase fresh fruits in season.
With this sorbet, we did a fresh pink grapefruit and Prosecco which gives it a delightful fizz. A match made in heaven.
Make this in your freezer by scraping the ice mixture from time to time, or can be whipped up in about 30 minutes if you have an ice-cream/sorbet maker.
Here is it working away while we were getting ready for our Rocky Mountain Seafood Boil (and as usual, I over-filled it…try not to do that). Check out that link on the seafood boil – it was fun!!!
A perfectly sweet & tart finish for any meal. YUM!!
Pink Grapefruit Sorbet with Prosecco
- ¾ cup water
- ¾ cup granulated sugar
- 1 tablespoon grapefruit zest
- 2 cups fresh grapefruit juice
- ¾ cup prosecco (Italian sparkling wine)
- pinch of salt
- Combine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.
- Pour the grapefruit juice into the sugar zest mixture and whisk together. Cover and refrigerate at least 2 hours, or overnight. Strain mixture, and then whisk in prosecco prior to pouring into the ice cream maker.
- Pour the mixture into the ice cream mixing bowl, fitted with the gelato paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 60 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Credit to Cuisinart