Grapefruit Tangerine Sorbet
Take advantage of the citrus season with this refreshing dessert. It's so tasty you'll want to try the other flavours too in the variations that follow.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 183 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 46 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| vit C | 65% |
| folate | 7% |
-
1-1/2 cups (375 mL) granulated sugar
1 strip each grapefruit and tangerine rind
2 cups (500 mL) red grapefruit juice
1 cup (250 mL) tangerine juice
Preparation:
In saucepan, bring sugar and 3 cups (750 mL) water to boil over high heat, stirring until sugar is dissolved. Remove from heat; stir in grapefruit and tangerine rinds. Cover and steep for 10 minutes. Stir in grapefruit and tangerine juice. Strain to remove rind and pulp.
Pour into 13- x 9-inch (3.5 L) metal cake pan; freeze until firm, 4 to 6 hours. Break into chunks; puree in food processor. (Or freeze in ice-cream machine according to manufacturer's instructions.) Pack into airtight container; freeze until firm, about 4 hours.
Let sorbet stand in refrigerator for 10 minutes to soften before serving.
Pour into 13- x 9-inch (3.5 L) metal cake pan; freeze until firm, 4 to 6 hours. Break into chunks; puree in food processor. (Or freeze in ice-cream machine according to manufacturer's instructions.) Pack into airtight container; freeze until firm, about 4 hours.
Let sorbet stand in refrigerator for 10 minutes to soften before serving.
Additional Information
- Variations
Lemon Sorbet: Increase sugar to 3 cups (750 mL). Replace grapefruit and tangerine rind and juice with lemon rind and juice.
Tangerine Sorbet: Replace grapefruit rind and grapefruit juice with tangerine rind and juice.
Source
Canadian Living Magazine: May 2008
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