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Saturday, August 30, 2008

How To Make The World's Best Grapefruit Sorbet

To make the sorbet, you'll first have to make sugar syrup. This will take about 5 minutes. For 6 2/3 cups of sugar syrup you'll need 5 cups of granulated sugar and 4 1/4 cups of water. The measurements of sugar and water have to be exact! Place the water and sugar in a large saucepan. Then cook over high heat, stirring with a wooden spoon until the sugar had dissolved. Continue heating the syrup until the syrup comes to a full boil. Then immediately remove the sauce pan from the heat and pour the syrup into a large bowl or in a jar where you wish to store it. Let it completely cool before you use it. Once the syrup has cooled to room temperature, it can be stored in a refrigerator where it will keep for months until you need it. The graprefriut sorbet will take about 10 minutes to make. For one quart of sherbet you'll need 3 large grapefruits and 1 1/2 cups of cold sugar syrup. Cut each grapefruit in half and squeeze out all the juice. Measure the juice to make sure you have 2 1/2 cups to make the sherbert. Strain the juice through a seive into a bowl mix in the sugar syrup, and pour it into your ice cream maker. Then freeze and serve. For a fabulous touch, serve the sorbet in the hollowed out skins of the fruit. When you squeeze the juice, be careful not to damage the skins. Remove the thin membrane that fills the center of the skins and rub the inside of each skin with a sugar cube. Place the hollowed out sugared skins in the freezer for a least an hour before filling them with sorbet. Once your dinner guests taste this sorbet they will judge all sorbets and sherbets against this incredible recipe.