- Serving: Makes 1-1/2 gallon
Texas Fruit Sorbet
What could be more Southwestern than the combination of citrus and tequila? This pastel sorbet tastes like a frozen margarita, and the blush of red from pomegranate juice adds to the visual appeal. The sorbet can be made a few days in advance, but it will become granular after that time. If you have some left, you can let it melt, then refreeze it in the ice cream freezer again.
Ingredients
- Sorbet
- Sugar - 2 pounds (8 cups)
- Water - 1 quart
- Pink Grapefruit Juice - 3 cups (about 4 grapefruit)
- Unsweetened Pineapple Juice - 2 cups
- Lime Juice - 1 cup, freshly squeezed lime juice plus grated zest of 3 limes (about 5 limes)
- Lemon Juice - 1/2 cup freshly squeezed lemon juice plus grated zest of 1 lemon (about 3 lemons)
- White Tequila - 1/4 cup
- Egg Whites - 6, beaten lightly
- Pomegranate Sauce
- Pomegranates - seeds from 5 fresh pomegranates, white pith and skin discarded
- Water - 1 cup
- Sugar - 5 tablespoons
- Creme de Cassis - 1/4 cup
- Arrowroot - 2 teaspoons, dissolved in 1/4 cup cold water
- Garnish
- Ruby Grapefruit - 2, sectioned
- Pink grapefruits - 2, sectioned
- Grapefruit - 2, sectioned
- Mint sprigs
- Tequila for splashing
Instructions
To make the sorbet: Bring the sugar and water to a boil and simmer for 5 minutes, or until it has a syrupy consistency. Add the juices and zests to the syrup and allow to stand 10 minutes. Add the tequila and place the liquid in an ice cream freezer. Process according to manufacturer’s directions; 10 minutes into the freezing process, add the egg whites to the mixture and process until frozen and smooth. Transfer to an airtight container and store in the freezer.
To make the sauce: Place the pomegranate seeds in a blender or food processor and puree. Pour into a saucepan and add the water and sugar. Bring to a boil and add the creme de cassis and arrowroot mixture. Simmer until thickened, remove from heat, strain, and chill well.
To serve: Place a scoop of sorbet on each chilled dessert plate. Spoon sauce around the sorbet and arrange grapefruit sections in the sauce. Garnish each with a mint sprig and splash a little tequila on top if desired.
