Recipe - Fresh Grapefruit Sherbet

3 (up to)
4 lg Pink grapefruit
2 One half cup Sugar
4 cup Water
2 Egg whites; beat into foam
w/:
1/8 teaspoon Salt
1 cup Iced kirsch (2 hrs. in
freezer)

From: "Erik. A Speckman" especkma@reed.edu

Date: Thu, 22 Jul 1993 21:14:16 0700 (PDT)

from _The Way to Cook_ Puree half the zest with 1 cup of the sugar (reserve
remaining to be candied) in food processor for 2 min. Cut grapefruit
segments from dividing membranes. Add enough juice to segments to make 1
quartno water. Then add 1 One half cups of the juice and pulverize 2 min.
more. In pan, combine zest with remaining sugar, bring to simmer and swirl
pan until sugar dissolves. Remove from heat. Add juice and remaining
water, and chill. Whisk in egg whites and freeze according to
instructions. Pour a big spoonful of iced kirsch over each serving.

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