Pink Grapefruit Sorbet With Lavender!

Rita~'s Note:

A refreshing end to any meal. Or use to refresh the palate in between courses.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit.
2. Coarsely chop the zest.
3. In a food processor bowl or blender, combine chopped zest,lavender and sugar.
4. Cover and process or blend until zest is very finely chopped.
5. Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl.
6. Add zest mixture, lemon juice, and, if desired, Grand Marnier.
7. Mix well.
8. Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions.
9. Makes one quart or eight (half-cup) servings.
10. Or freeze in small containers till almost frozen and blend in blender to make a slush.
11. Top with mint leaves.

Reviews

[morgainegeiser]

I made this for a brunch I gave today and it was great for a summer day. Very fresh tasting. Made for ZWT4

[momaphet]

This was so good, nnd so pretty; very refreshing and just the right balance of tart/sweet. I held back almost a 1/4 cup sugar until I mixed everything together. My grapefruit were sweet enogh that I didn't add it back in. I used 2 TBLS of Triple Sec, for the orange zing! "I found that I couldn't even taste the Lavender, so I would probably skip it next time I make it. My grapefruit were at room temp so the mixture took a longer than usual to chill in my gelato machine about 35 minutes instead of the usual 20, even so this was a quick and delicious dessert which I'm glad to have discoverd through ZWT3.

[JenPo]

I loved the palate cleansing flavor of this. I never would have thought that grapefruit and lavendar would be such a good combination! I think next time I will process the zest by itself a bit just to make sure it is all very small, because I think I overlooked some while it was in with the sugar. The Grand Marnier sounds awesome, I am going to try that in it next time.