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Grapefruit Sorbet
- Serves
8
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
1 pint 575 ml. 12 oz. 350
Method
Bring the sugar and water to the boil in a pan.
Remove the rind from the grapefruits and squeeze out all the juice.
Add the grapefruit juice to the syrup and boil for 10 minutes.
Leave this syrup to marinate overnight and then strain through a sieve. Place into an ice cream machine or into the deep freeze. If using a deep freeze, remove the mixture from time to time and
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