-
1
For Blueberry Sorbet:Combine all ingredients in medium bowl.
-
2
Let stand till berries thaw and sugar dissolves, stirring occasionally, about 2 hrs, or possibly cover and refrigerateovernight.
-
3
Transfer mix to blender or possibly processor.
-
4
Blend till mix is smooth but specks of blueberry are still visible.
-
5
Transfer to ice cream maker; process according to manufacturer's instructions.
-
6
Spoon sorbet into container.
-
7
Cover and freeze till hard, at least 3 hrs.
-
8
For Grapefruit Sorbet:Using knife, cut peel and white pith from grapefruit.
-
9
Working over bowl, cut between membranes to release segments.
-
10
Squeeze any juice from membranes into bowl.
-
11
Throw away any seeds.
-
12
Cut each segment into pcs; add in to bowl.
-
13
Transfer contents of bowl to 4 c. glass measuring c..
-
14
Place 3 c. grapefruit and juice mix in blender (reserve any remainder for another use).
-
15
Add in 3/4 c. plus 1 Tbsp.
-
16
sugar and vodka.
-
17
Blend till almost smooth and sugar dissolves, about 2 min.
-
18
Taste and add in more sugar by Tbsp., if you like; blend to combine.
-
19
Transfer to ice cream maker; process according to manufacturer's instructions.
-
20
Spoon sorbet into container.
-
21
Cover and freeze till hard, at least 3 hrs.
-
22
(Sorbets can be made 1 day ahead.)
-
23
Arrange 1 scoop of each sorbet in dessert goblets.
-
24
Garnish with fresh blueberries and grapefruit segments, if you like.