Ingredients
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6
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1
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1
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1
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1
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-
-
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-
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Directions
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
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Steps
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1
Done
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Using a Vegetable Peeler, Remove the Zest (colored Part) from the Peel of One Grapefruit. |
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2
Done
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Coarsely Chop the Zest. |
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3
Done
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in a Food Processor Bowl or Blender, Combine Chopped Zest,Lavender and Sugar. |
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4
Done
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Cover and Process or Blend Until Zest Is Very Finely Chopped. |
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5
Done
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Squeeze Enough Juice from the Grapefruit to Make Four Cups Juice; Pour Into a Mixing Bowl. |
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6
Done
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Add Zest Mixture, Lemon Juice, and, If Desired, Grand Marnier. |
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7
Done
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Mix Well. |
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8
Done
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Freeze the Grapefruit Mixture in a 2- or 4-Quart Ice Cream Freezer According to Manufacturer's Directions. |
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9
Done
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Makes One Quart or Eight (half-Cup) Servings. |
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10
Done
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or Freeze in Small Containers Till Almost Frozen and Blend in Blender to Make a Slush. |
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11
Done
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Top With Mint Leaves. |
