Winter Sorbet Sampler Recipe

Name: Winter Sorbet Sampler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups Essencia (or other sweet dessert wine); 2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits); 1/2 cup plus 2 tablespoons sugar; 2 tablespoons light corn syrup; 1 tablespoon grenadine syrup; 1 1/2 teaspoons grated pink grapefruit peel; 2 cups fresh or frozen cranberries; 1 1/2 cups water; 1 cup tawny Port; 1 cup sugar; 2 1/4 pounds ripe pears, peeled, quartered, cored; 1 3/4 cups plus 2 tablespoons Gewurztraminer or other dry white wine; 3/4 cup sugar; 2 tablespoons light corn syrup; Fresh mint leaves

Servings: persons

1 3/4 cups Essencia (or other sweet dessert wine)
2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)
1/2 cup plus 2 tablespoons sugar
2 tablespoons light corn syrup
1 tablespoon grenadine syrup
1 1/2 teaspoons grated pink grapefruit peel
2 cups fresh or frozen cranberries
1 1/2 cups water
1 cup tawny Port
1 cup sugar
2 1/4 pounds ripe pears, peeled, quartered, cored
1 3/4 cups plus 2 tablespoons Gewurztraminer or other dry white wine
3/4 cup sugar
2 tablespoons light corn syrup
Fresh mint leaves

1
Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes.
2
Pour into large bowl.
3
Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves.
4
Mix in remaining 3/4 cup wine.
5
Refrigerate until cold.
6
Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes.
7
Puree in processor.
8
Strain into bowl.
9
Refrigerate until cold.
10
Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat.
11
Cover and cook until pears are tender, about 8 minutes.
12
Puree pear mixture and sugar in processor.
13
Mix in 3/4 cup wine and corn syrup.
14
Chill until cold.
15
Process each mixture separately in ice cream maker according to manufacturer's instructions.
16
Freeze in covered containers.
17
(Can be made 1 week ahead.)
18
Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate.
19
Garnish with mint.

542

kcal

Calories

141

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 3/4 cups Essencia (or other sweet dessert wine), 2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits), 1/2 cup plus 2 tablespoons sugar, 2 tablespoons light corn syrup, and more.

Yes, Winter Sorbet Sampler 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.

That's it — enjoy your meal!

Winter Sorbet Sampler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions