Winter Sorbet Sampler

Categories: January 199
Yield: 1 servings

---------------------------PINK GRAPEFRUIT SORBET---------------------------
1 3/4 c Essencia; (or other sweet
; dessert wine)
2 1/2 c Fresh pink grapefruit juice;
-(from about 6
; grapefruits)
1/2 c Plus 2 tablespoons sugar
2 tb Light corn syrup
1 tb Grenadine syrup
1 1/2 ts Grated pink grapefruit peel

------------------------------CRANBERRY SORBET------------------------------
2 c Fresh or frozen cranberries
1 1/2 c Water
1 c Tawny Port
1 c Sugar

--------------------------------PEAR SORBET--------------------------------
2 1/4 lb Ripe pears; peeled,
-quartered,
; cored
1 3/4 c Plus 2 tablespoons
-Gewurztraminer or
; other dry white wine
3/4 c Sugar
2 tb Light corn syrup
Fresh mint leaves

For Grapefruit Sorbet:

Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6
minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup,
grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup
wine. Refrigerate until cold.

For Cranberry Sorbet:

Cook all ingredients in heavy medium saucepan over medium-high heat until
berries pop and soften, stirring frequently, about 10 minutes. Puree in
processor. Strain into bowl. Refrigerate until cold.

For Pear Sorbet:

Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan
over medium heat. Cover and cook until pears are tender, about 8 minutes.
Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn
syrup. Chill until cold.

Process each mixture separately in ice cream maker according to
manufacturer's instructions. Freeze in covered containers. (Can be made 1
week ahead.)

Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each
plate. Garnish with mint.

Serves 8.

Bon Appetit January 1994

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