1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
250 ml (8 fl oz) water
175 ml (6 fl oz) canned frozen concentrated grapefruit juice, thawed
finely grated rind and juice of 1 large grapefruit
2 egg whites
mint sprigs to decorate
250 ml (8 fl oz) water
175 ml (6 fl oz) canned frozen concentrated grapefruit juice, thawed
finely grated rind and juice of 1 large grapefruit
2 egg whites
mint sprigs to decorate
method
1. Dissolve the sugar in the water in a saucepan. then bring to the boil. Boil for 1 minute, then cool.
2. Stir in the concentrated grapefruit juice and fresh grapefruit rind and juice.
3. Pour into a rigid container or freezer tray and freeze until mushy.
4. Turn the grapefruit mixture into a bowl and beat until smooth.
5. Whisk the egg whites until stiff and fold into the grapefruit mixture.
6. Return to the container or freezer tray and cover. Freeze until solid.
7. Serve the sorbet in glasses or cleaned out halved grapefruit shells, decorated with mint.
2. Stir in the concentrated grapefruit juice and fresh grapefruit rind and juice.
3. Pour into a rigid container or freezer tray and freeze until mushy.
4. Turn the grapefruit mixture into a bowl and beat until smooth.
5. Whisk the egg whites until stiff and fold into the grapefruit mixture.
6. Return to the container or freezer tray and cover. Freeze until solid.
7. Serve the sorbet in glasses or cleaned out halved grapefruit shells, decorated with mint.
serving amount
serves 6
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