Рецепт Blueberry Sorbet And Pink Grapefruit Sorbet Coupe
by Global Cookbook

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Here's a great combination of colors and flavors which add in up to a pretty and refreshing seasonal finale. Blueberries Sorbet
1 x (1 lb) bag frzn unsweetened blueberries (about 4 c.)
1 c. sugar
1/2 c. medium-dry Concord wine (kosher for Passover) Grapefruit Sorbet

5 med -large pink grapefruit (about 4 pounds)
3/4 c. plus 1 Tbsp. (or possibly more) sugar
2 Tbsp. vodka (kosher for Passover) Fresh blueberries (optional) Grapefruit segments (optional)

For Blueberry Sorbet:Combine all ingredients in medium bowl. Let stand till berries thaw and sugar dissolves, stirring occasionally, about 2 hrs, or possibly cover and refrigerateovernight.
Transfer mix to blender or possibly processor. Blend till mix is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze till hard, at least 3 hrs.
For Grapefruit Sorbet:Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Throw away any seeds. Cut each segment into pcs; add in to bowl. Transfer contents of bowl to 4 c. glass measuring c..
Place 3 c. grapefruit and juice mix in blender (reserve any remainder for another use). Add in 3/4 c. plus 1 Tbsp. sugar and vodka. Blend till almost smooth and sugar dissolves, about 2 min. Taste and add in more sugar by Tbsp., if you like; blend to combine.
Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze till hard, at least 3 hrs. (Sorbets can be made 1 day ahead.)
Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if you like.
Serves 8 to 10.