Sorbet de Pamplemousse Rose et Gin

• 18 fl.oz. (500 ml.) pink grapefruit juice
• 5 fl.oz. (150

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.