Grapefruit and Mint Sorbet

Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

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

Method

  1. 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.
  2. 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.
  3. Harden for a