Minted Pink Grapefruit Sorbet
|Sugar||2⁄3 Cup (10.67 tbs)|
|Pink grapefruit||3 Large, peeled and sectioned, membranes removed. reserve 8 segments, membranes removed, for garnish|
|White creme de menthe||5 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Mint leaves||1 Tablespoon (for garnish)|
Combine the sugar, grapefruit, creme de menthe, and water in the bowl of a food processor fitted with a steel chopping blade and puree until smooth.
You should have about 3 cups.
Let the mixture stand for 30 minutes.
Pour the puree into a shallow glass dish or brownie pan and place it in a freezer for 12 to 24 hours, until frozen solid.
Transfer the frozen fruit mixture to the processor and process with an on off motion until it is smooth.
Return the mixture to the shallow dish and refreeze for 1 to 1 1/2 hours.
Remove the dish from the freezer and let it stand at room temperature for about 10 minutes before serving so it can soften slightly.
Scoop into small balls.