Mint and Grapefruit Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Ston Easton Park,
Ston Easton

Chef Robert Jones


  • lb. (675 g.) granulated sugar
  • 3 pints (1½ litres) water
  • 2 oranges, halved
  • 1 lemon, halved
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 sprigs fresh mint (or a few drops mint essence)
  • juice 2 grapefruits
  • 3 egg whites


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.