Sorbet de pamplemousse
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ½ | cup | Water |
| 2 | cups | Grapefruit juice |
| 2 | teaspoons | Grenadine |
| 1 | tablespoon | Grated grapefruit zest |
| ½ | Egg white; beaten until frothy (optional) | |
| 2 | Stems mint leaves | |
Directions
Bring sugar and water to a boil and cook until sugar is dissolved, roughly one minute after boiling. Add ⅓ cup of sugar syrup to grapefruit juice to desired sweetness. Add grenadine and zest and place in ice cream freezer.
Stir occasionally until slushy. Add optional egg white if desired and freeze until firm. Allow to season at least 4 hours. Place in refrigerator one hour before serving to soften. Garnish with mint leaves and serve.
LA TERRASSE
SANSON STREET, PHILADELPHIA
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .