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| 1 3/4 Tasse | Essencia; (or other sweet |
| | Dessert wine) |
| 2 1/2 Tasse | Fresh pink grapefruit juice; (from about 6 |
| | Grapefruits) |
| 1/2 Tasse | Plus 2 tablespoons sugar |
| 2 Esslöffel | corn syrup light |
| 1 Esslöffel | Grenadine syrup |
| 1 1/2 Teelöffel | Grated pink grapefruit peel |
| 2 Tasse | Fresh or frozen cranberries |
| 1 1/2 Tasse | water |
| 1 Tasse | Tawny Port |
| 1 Tasse | sugar |
| 2 1/4 x ca. 450 g | Ripe pears; peeled, quartered, |
| | Cored |
| 1 3/4 Tasse | Plus 2 tablespoons Gewurztraminer or |
| | Other dry white wine |
| 3/4 Tasse | sugar |
| 2 Esslöffel | corn syrup light |
| | mint leaves fresh |
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For Grapefruit Sorbet:
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.
For Cranberry Sorbet:
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.
For Pear Sorbet:
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.
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