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Prep 5 mins
Cook 40 mins
This is one of the best refreshing tasty sorbets. Excellent when served between courses. NOTE: This is an adopted recipe and Wikipedia says: "Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. The term "sherbet" is derived from the Turkish word for "sorbet", serbat which in turn comes from Arabic. Sorbet is a form of gelato that contains no milk, unlike ice cream. Sorbets may contain alcohol (which lowers the freezing temperature, resulting in a softer sorbet). Unlike ice cream, the machinery used whips almost no air into the sorbet, resulting in a dense and extremely flavorful product. This allows sorbet to match and sometimes exceed dairy-based gelato or ice cream for taste" so I have put this into the ZWT REGION: Middle East.
- In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool.
- Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
- Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.
- When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.
This is quite good and refreshing. I made the recipe exactly as stated but quadrupled it. Next time I would squeeze the mint leaves and throw them away before blending (or minimally stain afterwards in cheesecloth becuase a mesh strainer does not do the job) because the little (no matter how tiny) bits of mint sort of ruin the smoothness of the sorbet.
I made this with a little more grapefruit juice, and took most of the mint away before putting the mixture in the blender because I was afraid of an overwhelmingly minty taste. I served it in the grapefruit shells with a little mint garnish and it looked great! Tasted delicious! VERY light and refreshing, if not a teeny bit too sweet. Next time, I will use a little less sugar and see. I will DEFINITELY make it again!
I made this last night- I tripled the recipe, used about 1 tsp. mint extract instead of the fresh mint, and used my ice-cream maker. It seemed to have trouble freezing, and I ended up putting it into the freezer when it wasn't too solid. When I checked it today- Fantastic! Great texture, and the taste is excellent and really refreshing.