Gordon peterson's texas ruby-red grapefruit sorbet parfait

3 -4 serving

Ingredients

Quantity Ingredient

Directions

3-5 ea large Texas Ruby-Red or Rio Star grapefruit, juiced 2 c sugar (adjust, within wide range, to taste) 2 c heavy whipping cream

: fresh mint leaves or maraschino cherries for garnish (optional) Juice the Texas Ruby-Red or Rio Star grapefruit. Mix juice with about half the sugar and put into the ice cream machine. It will take about 20-30 minutes of freezing before it's ready.

While the ice cream machine is working, whip the cream until it forms firm peaks, adding sugar to (stiffen slightly and) sweeten it to taste.

When the sorbet is well frozen but still spoonable, layer alternating layers of whipped cream and ruby-red grapefruit sorbet (starting and ending with whipped cream) into tall stemmed parfait glasses, making sure you have a nice mound of whipped cream on the top of each glass. (Try to collapse the air pockets which will try to form as you add each layer!) Add a sprig of fresh mint and/or a maraschino cherry or two on top as a garnish, if desired. Serve immediately with a long ice tea spoon in each glass.

This is a wonderful, refreshing, light dessert... a delightful combination of sweet and tart, contrasting textures and colors, loaded with Vitamin C, and icy cold. Most people don't think of grapefruit as a dessert item, but this proves how wrong they were! Gordon Peterson

Posted to MM-Recipes Digest V4 #132 by gep2@... on May 11, 1997

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