- 1 3/4 cups Essencia (or other sweet dessert wine)
- 2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1 tablespoon grenadine syrup
- 1 1/2 teaspoons grated pink grapefruit peel
- 2 cups fresh or frozen cranberries
- 1 1/2 cups water
- 1 cup tawny Port
- 1 cup sugar
- 2 1/4 pounds ripe pears, peeled, quartered, cored
- 1 3/4 cups plus 2 tablespoons Gewürztraminer or other dry white wine
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- Fresh mint leaves
- 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.
- 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.
- 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.