Tony Bilson

Grapefruit Sorbet

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Preparation info
  • Serve

    six

    people
    • Difficulty

      Easy

Appears in
Tony Bilson's Recipe Book
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About

This most refreshing sorbet from Alain Chapel can be used to stimulate the palate between courses.

Ingredients

  • 400 ml grapefruit juice
  • 100 ml (approximately) stock syrup
  • 150

Method

Season the grapefruit juice with the stock syrup to taste and churn the juice. When it has frozen, spoon into chilled glasses, pour the Noilly Prat over the sorbet and serve.