1 1/2 cups sugar
1 3/4 cups water
1 tbs. grated grapefruit zest
1 1/4 cups freshly squeezed pink grapefruit juice
1/4 cup lemon juice
1 egg white
Combine sugar, grapefruit zest and water in a medium sauce pan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the pink grapefruit juice and lemon juice.
Transfer sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to mixture and combine thoroughly.
Freeze sorbet mixture in a ice cream maker according to manufacturer’s instructions. Place sorbet in a sealed container and place in the freezer for 2 hours before serving.
(Recipe serves 6.)--> View All Recipes