• Prep Time:
  • Cooking Time:
  • Serves: 3 -4 serving

Gordon Peterson's Texas Ruby-Red Grapefruit Sorbet Parfait

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 3-5 ea large Texas Ruby-Red or Rio Star grapefruit, juiced
  • 2 c sugar (adjust, within wide range, to taste)
  • 2 c heavy whipping cream
  • : fresh mint leaves or maraschino cherries for garnish (optional)
  • Juice the Texas Ruby-Red or Rio Star grapefruit. Mix juice with about half
  • the sugar and put into the ice cream machine. It will take about 20-30
  • minutes of freezing before it's ready.
  • While the ice cream machine is working, whip the cream until it forms firm
  • peaks, adding sugar to (stiffen slightly and) sweeten it to taste.
  • When the sorbet is well frozen but still spoonable, layer alternating
  • layers of whipped cream and ruby-red grapefruit sorbet (starting and ending
  • with whipped cream) into tall stemmed parfait glasses, making sure you have
  • a nice mound of whipped cream on the top of each glass. (Try to collapse
  • the air pockets which will try to form as you add each layer!)
  • Add a sprig of fresh mint and/or a maraschino cherry or two on top as a
  • garnish, if desired. Serve immediately with a long ice tea spoon in each
  • glass.
  • This is a wonderful, refreshing, light dessert... a delightful combination
  • of sweet and tart, contrasting textures and colors, loaded with Vitamin C,
  • and icy cold. Most people don't think of grapefruit as a dessert item, but
  • this proves how wrong they were!
  • Gordon Peterson http://www.computek.net/public/gep2/
  • Posted to MM-Recipes Digest V4 #132 by gep2@computek.net on May 11, 1997

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Gordon's Marinated Chicken
Categories: Poultry, Main dish
Yield: 4 Servings

2 1/4 lb Boneless Chicken breast, cut
Into 1 inch cubes
1/2 c Gordon's London Dry Gin
4 Limes (Juice of)
1/2 c Extra Virgin Olive Oil
1 cl Garlic, minced
Salt & Pepper to taste
7/8 c Leeks, sliced
1 c Tomatoes, chopped
3/16 c Fresh Cilantro, chopped
1/8 lb Sundried Tomatoes, chopped
Tabasco to taste

1. Cut chicken into 1 inch pieces. pour Gin, fresh Lime juice, Olive Oil,
salt & pepper. marinate over night. 2. Place chicken on skewers. Recipe
yields 30-40 pieces. 3. In a flat large fry pan, add a little oil and fry
chicken until slightly brown. Add marinate and remaining ingredients and
finish cooking chicken. Add a dash of tabasco. 4. serve immediately,
garnish with fresh chopped cilantro.


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