Texas Fruit Sorbet Recipe

Name: Texas Fruit Sorbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sorbet; 2 pounds (8 cups) sugar; 1 quart water; 3 cups pink grapefruit juice (about 4 grapefruit); 2 cups unsweetened pineapple juice; 1 cup freshly squeezed lime juice plus grated zest of 3 limes (about 5 limes); 1/2 cup freshly squeezed lemon juice plus grated zest of 1 lemon (about 3 lemons); 1/4 cup white tequila; 6 egg whites, beaten lightly; Pomegranate Sauce; Seeds from 5 fresh pomegranates, white pith and skin discarded; 1 cup water; 5 tablespoons sugar; 1/4 cup crEme de cassis; 2 teaspoons arrowroot, dissolved in 1/4 cup cold water; Garnish; 2 ruby grapefruit, sectioned; 2 pink grapefruit, sectioned; 2 grapefruit, sectioned; Mint sprigs; Tequila for splashing

Servings: persons

Sorbet
2 pounds (8 cups) sugar
1 quart water
3 cups pink grapefruit juice (about 4 grapefruit)
2 cups unsweetened pineapple juice
1 cup freshly squeezed lime juice plus grated zest of 3 limes (about 5 limes)
1/2 cup freshly squeezed lemon juice plus grated zest of 1 lemon (about 3 lemons)
1/4 cup white tequila
6 egg whites, beaten lightly
Pomegranate Sauce
Seeds from 5 fresh pomegranates, white pith and skin discarded
1 cup water
5 tablespoons sugar
1/4 cup crEme de cassis
2 teaspoons arrowroot, dissolved in 1/4 cup cold water
Garnish
2 ruby grapefruit, sectioned
2 pink grapefruit, sectioned
2 grapefruit, sectioned
Mint sprigs
Tequila for splashing

1
To make the sorbet: Bring the sugar and water to a boil and simmer for 5 minutes, or until it has a syrupy consistency. Add the juices and zests to the syrup and allow to stand 10 minutes. Add the tequila and place the liquid in an ice cream freezer. Process according to manufacturer's directions; 10 minutes into the freezing process, add the egg whites to the mixture and process until frozen and smooth. Transfer to an airtight container and store in the freezer.
2
To make the sauce: Place the pomegranate seeds in a blender or food processor and purEe. Pour into a saucepan and add the water and sugar. Bring to a boil and add the crEme de cassis and arrowroot mixture. Simmer until thickened, remove from heat, strain and chill well.
3
To serve: Place a scoop of sorbet on each chilled dessert plate. Spoon sauce around the sorbet and arrange grapefruit sections in the sauce. Garnish each with a mint sprig and splash a little tequila on top if desired.

1456

kcal

Calories

Fat

328

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Sorbet, 2 pounds (8 cups) sugar, 1 quart water, 3 cups pink grapefruit juice (about 4 grapefruit), and more.

Yes, Texas Fruit Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Texas Fruit Sorbet

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