Grapefruit Mint Sorbet
|Unsweetened pink grapefruit juice||4 Cup (64 tbs), divided|
|Honey||6 Tablespoon (1/4 cup plus 2 tablespoons)|
|Minced fresh mint||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Combine 1/2 cup grapefruit juice and honey in a small saucepan.
Cook over low heat until honey melts.
Place mint in a large bowl.
Pour honey mixture over mint; stir well.
Line a colander or sieve with a double layer of cheesecloth that has been rinsed our and squeezed dry.
Allow cheesecloth to extend over outside edges of colander.
Place colander in a large bowl to drain.
Pour honey-mint mixture into colander.
Transfer honey mixture to a small saucepan.
Sprinkle gelatin over honey mixture in saucepan; let stand 5 minutes.
Cook over low heat, stirring constantly, until gelatin dissolves.
Combine gelatin mixture, remaining 3 1/2 cups grape-fruit juice, and lemon juice in a large bowl; stir well.
Cover and freeze until firm.
Remove from freezer; let stand 10 minutes.
Position knife blade in food processor bowl; add frozen mixture.
Top with cover, and process until smooth.
Serving size: Complete recipe
Calories 742 Calories from Fat 1
% Daily Value*
Total Fat 0.12 g0.19%
Saturated Fat 0.04 g0.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 234.8 mg9.8%
Total Carbohydrates 183 g60.9%
Dietary Fiber 1.4 g5.4%
Sugars 171.3 g
Protein 19 g38.8%
Vitamin A 27.1% Vitamin C 505.2%
Calcium 15.9% Iron 17.7%
*Based on a 2000 Calorie diet