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Pink Grapefruit-Asti Sorbet

Thursday, 30 June 2011

After the insanely rich and creamy roasted banana ice-cream I made earlier this month, the wild boar wanted something lighter and refreshing for a change.

Pink Grapefruit-Asti Sorbet

This recipe is adapted from David Lebovitz' pink grapefruit-champagne sorbet recipe. I used Asti, a type of sweet white sparkling wine instead of champagne. Since the wine is quite sweet, I omitted the sugar and sweetened it with agave nectar. It's extremely refreshing with a mix of bitter and sweet flavours. Perfect for a hot summer day or after a spicy meal!

Pink Grapefruit-Asti Sorbet

Pink Grapefruit-Asti Sorbet

Printable recipe
By Pig Pig's Corner

Prep time: 20 mins
Chill time: Overnight
Churn time: 25 mins
Yield: 1 L

  • About 600 ml fresh pink grapefruit juice (from about 4 fruits)
  • 400 ml Asti
  • 4 tbs agave nectar (more or less to taste)

  • You should get about 600 ml of grapefruit juice from 4 fruits. Make up to 1 L of liquid with Asti.
  • Add agave nectar to taste.
  • Chill the mixture overnight then freeze it in the ice-cream maker according to manufacturer's instructions.
Pink Grapefruit-Asti Sorbet

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