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Grapefruit and Mint Sorbet
Preparation info
- Difficulty
Medium
Appears in
Published 2008
Ingredients
1.75 kg 3 lb 13.73 oz 34.94 %
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
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