Assorted Creams and Ices - Pink Saturday

We've had an unexpected return to warmer weather here in Oregon. Rather than roast beets or make borscht, I thought it might be fun to reprise some of the pink ices we've featured here this past year. You can link to the recipes to find out how they were made and what we were thinking when they were originally featured. I hope you'll enjoy them.

I've a bit of housekeeping to share with you as well. I've added a print feature to the blog that allows printing of all or portions of each post. I've temporarily placed it at the top of each entry where it can be better seen. I'll move it to a less conspicuous area once folks are aware the function has been added.





Peppermint Ice Cream












Cranberry Chambord Sorbet











Pink Grapefruit Sorbet











Sour Cherry Gelato










Pink Lemonade Granita







This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Grapefruit Sorbet - Pink Saturday

From the kitchen of One Perfect Bite...This is a light and lovely dessert that's a perfect way to end a heavy summer meal. I started to make this sorbet when ruby red grapefruit juice became available at our warehouse store. There are purists who will insist the ice should be made with fresh grapefruit juice. They are right, but there are times when life gets in the way and shortcuts become necessary. It's also hard to set those shortcuts aside when they are successful. My recipe relies on commercial grapefruit juice, but uses a scant spoonful of zest to heighten the taste of the finished sorbet. I also use vodka in this recipe because it helps prevent the sorbet from becoming impossibly hard in the freezer. This is a trick that works well with all homemade ice cream. I hope those of you who enjoy tart desserts will give this one a try. The recipe was originally develop Chef Chris Green who works for the Viking test kitchen. It is easy and delicious. Here's the recipe.

Grapefruit Sorbet...from the kitchen of One Perfect Bite courtesy of Chris Green

Ingredients:
2 large ruby grapefruits, juiced, or 1-1/2 cups pink grapefruit juice
1 teaspoon grapefruit zest (zest before juicing grapefruit)
1/2 cup water
1 cup granulated sugar
1 tablespoon vodka

Directions:
1) Combine sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
2) Combine grapefruit juice, zest and sugar/water mixture with vodka in a metal bowl. Chill in refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.
3) Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. It can be kept frozen for up to 3 days. Yield: 4 servings.

You might also enjoy these recipes:
Chocolate Sorbet - Elana's Pantry
Sweet Tea Sorbet - The Runaway Spoon
Mango Sorbet - Family Spice
Cherry Lime Sorbet - Momofuku for 2
Cucumber Sorbet - Healthy Green Kitchen
Bing Cherry Sorbetto - Sticky Gooey Creamy Chewy

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Cranberry Chambord Sorbet - Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely palate cleanser to serve at the end of a heavy meal. I try to keep a quart of it in the freezer for those who don't like, or have room for, more traditional holiday desserts. Sorbet is a frozen dessert that's a bit like gelato, but it's softer and contains no dairy products. It's made with sugar and a fruit puree and it's suitable for vegan diets. This lovely recipe is an adaption of one that appeared in Relish Magazine. It can be made with raspberry or orange liqueur or orange juice. I've added a pinch of salt and some lemon juice to the original recipe. We are of two minds in our house. Bob loves it with Chambord while I prefer it made with Cointreau or orange juice. Chambord always seems to win. This particular recipe uses an ice cream freezer but it can be made without one using the directions that you'll find here. This is very easy to do. Here's the recipe.

Cranberry Chambord Sorbet...from the kitchen of One Perfect Bite

Ingredients:
1 (12-oz.) bag fresh or frozen cranberries
2 cups water
1 cup granulated sugar
1/2 cup raspberry liqueur or strained fresh orange juice
1 pinch kosher salt
Juice of 1/2 lemon

Directions:
1) Combine cranberries, water and sugar in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until cranberries pop, about 5 minutes.
2) Remove from heat and stir in liqueur or orange juice, salt and lemon juice.
3) Strain mixture through a fine sieve into a shallow pan; use back of a spoon to press as much liquid as possible from berries. Chill strained liquid for 2 hours.
4) When mixture is very cold, pour it into canister of an ice cream freezer. Freeze according to manufacturer's directions. Spoon into a freezer-safe container; cover and freeze fro one hour or until firm. Remove from freezer 10 minutes before serving. Yield 6 servings.

This post is being linked to:

Pink Saturday, sponsored by Beverly at How Sweet the Sound.