Winter sorbet sampler

1 servings

Ingredients

Quantity Ingredient
1¾ cup Essencia; (or other sweet
; dessert wine)
2½ cup Fresh pink grapefruit juice; (from about 6
; grapefruits)
½ cup Plus 2 tablespoons sugar
2 tablespoons Light corn syrup
1 tablespoon Grenadine syrup
1½ teaspoon Grated pink grapefruit peel
2 cups Fresh or frozen cranberries
1½ cup Water
1 cup Tawny Port
1 cup Sugar
2¼ pounds Ripe pears; peeled, quartered,
; cored
1¾ cup Plus 2 tablespoons Gewurztraminer or
; other dry white wine
¾ cup Sugar
2 tablespoons Light corn syrup
Fresh mint leaves

Directions

PINK GRAPEFRUIT SORBET

CRANBERRY SORBET

PEAR SORBET

For Grapefruit Sorbet:

Boil 1 cup wine in heavy small saucepan until reduced to ¼ cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining ¾ cup wine. Refrigerate until cold.

For Cranberry Sorbet:

Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.

For Pear Sorbet:

Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes.

Puree pear mixture and sugar in processor. Mix in ¾ cup wine and corn syrup. Chill until cold.

Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)

Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.

Serves 8.

Bon Appetit January 1994

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