Sorbet de Pamplemousse Rose et Gin

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Restaurant Bosquet,
Kenilworth

Chef/proprietor Bernard Lignier

Ingredients

  • 18 fl.oz. (500 ml.) pink grapefruit juice
  • 5 fl.oz. (150 ml.) water
  • 3½ fl.oz. (100 ml.) gin
  • 5 oz. (150 g.) sugar

Method

Bring the water and sugar to the boil, and cook for 3 minutes. Allow to cool. When cold add the grapefruit juice and gin.

Place into an ice cream machine or deep freeze. If using a deep freeze, remove from time to time and stir.