Desserts
Prosecco-Grapefruit Sorbet
Makes about 4 cups (eight ½-cup servings)
Prosecco-Grapefruit Sorbet
Makes about 4 cups (eight ½-cup servings)
Nutritional information per serving (based on ½ cup):Calories 114 (0% from fat)
carb. 25g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 18mg
calc. 7mg
fiber 0g
carb. 25g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 18mg
calc. 7mg
fiber 0g
Ingredients
- ¾cup water
- ¾cup granulated sugar
- 1tablespoon grapefruit zest
- pinch sea or kosher salt
- 2cups fresh grapefruit juice
- ¾cup prosecco (Italian sparkling wine)
Preparation
- 1. Combine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.
- 2. Pour the grapefruit juice into the sugar zest mixture and whisk together. Cover and refrigerate at least 2 hours, or overnight. Strain mixture, and then whisk in prosecco prior to pouring into the ice cream maker.
- 3. Pour the mixture into the ice cream mixing bowl, fitted with the gelato paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 60 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
