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Mint and Grapefruit Sorbet
- Serves
8-10
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
1½ lb. 675 g. 3 pints (1½
Method
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
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