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Pink Grapefruit Sorbet The idea for serving sorbet in hollowed out grapefruit halves comes form the Mexican habit of emptying limes for use as tequila shot glasses. Though a nice presentation for a party, the sorbet is equally delicious served in a simple glass dessert cup. Serves 2 3 cups freshly squeezed pink grapefruit juice 3 tablespoons silver tequila 3/4 cup simple syrup (1/2 cup sugar boiled with 1/3 cup water until clear) 1 grapefruit, halved 1/2 pint ripe strawberries, sliced Mix the pink grapefruit juice with the tequila and simple syrup. Chill thoroughly. Pour into an ice cream machine or a sorbet maker, and freeze according to the manufacturer's directions. Transfer to a container and freeze until serving time. Place the sorbet in the refrigerator for 15 minutes before serving to soften slightly. To serve, hollow out the grapefruit halves and freeze. Then divide the strawberry slices into 4 portions. Scatter 2 portions over the bottom of each grapefruit half. Scoop the sorbet over the strawberries and cover with the remaining berries. Serve immediately. |
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