Grapefruit and Mint Sorbet

Name: Grapefruit and Mint Sorbet
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.73 kg / 3 lb 13.02 oz / 34.54% water; 18 g / .64 oz / .36% Sorbet Stabilizer Mix; 1.26 kg / 2 lb 12.44 oz / 25.16% sugar; 250 g / 8.82 oz / 4.99% glucose powder; 1.75 kg / 3 lb 13.73 oz / 34.94% grapefruit juice; 30 mint leaves, cut into chiffonade

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

1.75 kg / 3 lb 13.73 oz / 34.94% grapefruit jui

Dessert
Vegan
Gluten-free

Method

For the Sorbet Base: Make the sorbet base according to the Method #3 Modern Sorbet Method. Cool over an ice bath. Age the base under refrigeration overnight.
Once the base has aged, churn to the desired consistency. Add the mint to the base as it is churning and once it has reached –5.5°C / 22°F.
Harden for a