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Nutrition Facts
Per serving: 232 calories, 0% fat (0 g; 0 g saturated), 82%
carbohydrate (49 g), 18% protein (1 g), <1 g fiber, 21 mg calcium,
<1 mg iron, 3 mg sodium.
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Ruby-Red Grapefruit Sorbet with Champagne
Nutrition Note: Red-fleshed grapefruits provide beta carotene
to boost the immune system and lycopene to protect against prostate cancer.
Recipe Note: Effervescent champagne makes this one of the
most refreshing winter desserts you can serve. Try adding to each flute a spoonful of homemade pomegranate syrup (recipe on page 71) for a gorgeous sweet-tart bubbly mix.
Ingredients
Serves 6
1 tablespoon finely grated grapefruit zest
4 cups freshly squeezed red grapefruit juice
(from about 5 to 6 red-fleshed grapefruit, such
as Marsh Ruby)
1 cup sugar
1 split chilled champagne
mint sprigs for garnish
Directions
1. In a large bowl, combine the grapefruit zest and juice. Remove any seeds, but leave the bits of pulp.
2. Place the sugar in a small saucepan and pour 1/2 cup of the juice-zest mixture over the top. Heat, stirring occasionally, until the sugar dissolves completely. (If there's no graininess when you rub a drop between your fingers, the sugar has dissolved.) Add the resulting syrup back to the remaining juice, and chill the mixture in the refrigerator.
3. Freeze according to the instructions of your ice cream maker.
4. Scoop the sorbet into champagne flutes, then pour the chilled champagne over the sorbet, allowing the liquid to fill the spaces between the scoops. Garnish with mint.
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