0 0
Pink Grapefruit Sorbet With Lavender

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 pink grapefruit
1 teaspoon fresh lavender (flowers and or leaves)
1 cup sugar
1 tablespoon lemon juice
1 tablespoon grand marnier (optional)
lavender flowers, mint leaves (to garnish)

Nutritional information

349.3
Calories
4 g
Calories From Fat
0.5 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
0.5 mg
Sodium
89.6 g
Carbs
5.9 g
Dietary Fiber
75.4 g
Sugars
2.9 g
Protein
422g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pink Grapefruit Sorbet With Lavender

Features:
    Cuisine:

    Brava, Rita! Wonderful! It even formed the basis for a new cocktail that our Italian cooking/study group invented: "L'Ultima Notte a' Pompeii." ("The last night in Pompeii"). Put two small round scoops of this sorbet into a champagne flute, pour in some bubbly prosecco, and watch it foam up like the lava from Mt. Vesuvius! ("Grapefruit" in Italian is "pompelmo," which even sounds like "Pompeii"! Thanks for a great recipe.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pink Grapefruit Sorbet With Lavender!, A refreshing end to any meal Or use to refresh the palate in between courses , Brava, Rita! Wonderful! It even formed the basis for a new cocktail that our Italian cooking/study group invented: L’Ultima Notte a’ Pompeii ( The last night in Pompeii ) Put two small round scoops of this sorbet into a champagne flute, pour in some bubbly prosecco, and watch it foam up like the lava from Mt Vesuvius! ( Grapefruit in Italian is pompelmo, which even sounds like Pompeii ! Thanks for a great recipe , I made this for a brunch I gave today and it was great for a summer day Very fresh tasting Made for ZWT4


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Using a Vegetable Peeler, Remove the Zest (colored Part) from the Peel of One Grapefruit.

    2
    Done

    Coarsely Chop the Zest.

    3
    Done

    in a Food Processor Bowl or Blender, Combine Chopped Zest,Lavender and Sugar.

    4
    Done

    Cover and Process or Blend Until Zest Is Very Finely Chopped.

    5
    Done

    Squeeze Enough Juice from the Grapefruit to Make Four Cups Juice; Pour Into a Mixing Bowl.

    6
    Done

    Add Zest Mixture, Lemon Juice, and, If Desired, Grand Marnier.

    7
    Done

    Mix Well.

    8
    Done

    Freeze the Grapefruit Mixture in a 2- or 4-Quart Ice Cream Freezer According to Manufacturer's Directions.

    9
    Done

    Makes One Quart or Eight (half-Cup) Servings.

    10
    Done

    or Freeze in Small Containers Till Almost Frozen and Blend in Blender to Make a Slush.

    11
    Done

    Top With Mint Leaves.

    Avatar Of John Reyes

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Baked Mashed Potato Casserole
    Cheesy Eggplant Gnocchi Caprese
    next
    Cheesy Eggplant Gnocchi Caprese
    Featured Image
    previous
    Baked Mashed Potato Casserole
    Cheesy Eggplant Gnocchi Caprese
    next
    Cheesy Eggplant Gnocchi Caprese

    Add Your Comment

    nineteen − 14 =