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1
For Blueberry Sorbet:Combine all ingredients in medium bowl.
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2
Let stand till berries thaw and sugar dissolves, stirring occasionally, about 2 hrs, or possibly cover and refrigerateovernight.
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3
Transfer mix to blender or possibly processor.
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4
Blend till mix is smooth but specks of blueberry are still visible.
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5
Transfer to ice cream maker; process according to manufacturer's instructions.
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6
Spoon sorbet into container.
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7
Cover and freeze till hard, at least 3 hrs.
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8
For Grapefruit Sorbet:Using knife, cut peel and white pith from grapefruit.
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9
Working over bowl, cut between membranes to release segments.
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10
Squeeze any juice from membranes into bowl.
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11
Throw away any seeds.
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12
Cut each segment into pcs; add in to bowl.
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13
Transfer contents of bowl to 4 c. glass measuring c..
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14
Place 3 c. grapefruit and juice mix in blender (reserve any remainder for another use).
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15
Add in 3/4 c. plus 1 Tbsp.
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16
sugar and vodka.
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Blend till almost smooth and sugar dissolves, about 2 min.
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18
Taste and add in more sugar by Tbsp., if you like; blend to combine.
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19
Transfer to ice cream maker; process according to manufacturer's instructions.
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20
Spoon sorbet into container.
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21
Cover and freeze till hard, at least 3 hrs.
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22
(Sorbets can be made 1 day ahead.)
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23
Arrange 1 scoop of each sorbet in dessert goblets.
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24
Garnish with fresh blueberries and grapefruit segments, if you like.
