Grapefruit And Orange Sherbet recipe
information
90 Calories per serving
ingredients
medium pink grapefruit (or ordinary grapefruit if these are not available)
2 medium oranges
1 lemon
4 fl oz (120 ml) boiling water
2 medium oranges
1 lemon
4 fl oz (120 ml) boiling water
For the syrup:
7 tablespoons sugar
4 fl oz (120 ml) water
2 egg whites
pinch of cream of tartar sprigs of mint
4 fl oz (120 ml) water
2 egg whites
pinch of cream of tartar sprigs of mint
method
1. Peel the zest from the grapefruit, oranges and lemon and place in a basin.
2. Pour over the boiling water and leave until cool.
3. Squeeze the juice from all the fruit and place in the refrigerator.
4. Place the sugar in a saucepan, add the cold water and heat gently until the sugar has dissolved. increase the heat and boil rapidly for 1 - 2 minutes.
5. Strain the water from the fruit zest and stir into the chilled fruit juice.
6. Add the warm syrup and freeze for about 3 hours, stirring from time to time until a 'slushy' consistency is obtained.
7. Whisk the egg whites and cream of tartar until peaking and fold through the half-frozen fruit mixture.
8. Return to the freezer for several hours or overnight.
9. To serve, scoop into serving glasses and garnish with sprigs of mint.
2. Pour over the boiling water and leave until cool.
3. Squeeze the juice from all the fruit and place in the refrigerator.
4. Place the sugar in a saucepan, add the cold water and heat gently until the sugar has dissolved. increase the heat and boil rapidly for 1 - 2 minutes.
5. Strain the water from the fruit zest and stir into the chilled fruit juice.
6. Add the warm syrup and freeze for about 3 hours, stirring from time to time until a 'slushy' consistency is obtained.
7. Whisk the egg whites and cream of tartar until peaking and fold through the half-frozen fruit mixture.
8. Return to the freezer for several hours or overnight.
9. To serve, scoop into serving glasses and garnish with sprigs of mint.
serving amount
serves 6
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