Bring the sugar, water, oranges, lemon, cinnamon, bay leaves and the mint to the boil and cook for 15-20 minutes. Cool.
When cool, pass through a fine sieve into a clean container.
Add the grapefruit juice and some finely diced mint leaves. Take approximately ⅓ of the syrup and put into ice cream machine. Just as this is setting whip one egg white and fold into sorbet. Complete process and place into plastic container in deep freeze. Repeat this process twice more, adding the sorbet to the container in the deep freeze.
If no ice cream machine is available, place into deep freeze and stir every 10 minutes until it begins to set—add whipped egg whites and leave to set.
© 1984 All rights reserved. Published by Jon Croft.