Red Grapefruit Sherbet 

A refreshing dessert and something a little different

Suggestions:

This recipe uses approximately 8 large red grapefruit (this number may vary depending on the amount of juice in the fruit).

Sherbet can be frozen overnight. Allow to sit in the fridge for 10 minutes before serving if it's too firm to scoop.

Ingredients:

4 large red grapefruit, peeled and segmented without membrane

2 1/2 cup red grapefruit juice

1 1/2 cup caster sugar

0.00 finely grated ring from two grapefruit

1/2 cup water

4 egg whites

1 red grapefruit, segmented, to serve

Directions:

Place red grapefruit segments in a measuring jug; add enough juice to make 2 cups. Place into a food processor and blend until segments are pulped.

In a small saucepan over a low heat, combine the caster sugar, rind and water stirring until the sugar has completely dissolved.

In a large bowl, stir together the blended pulp, remaining juice and sugar syrup. Place in the fridge to cool.

Whisk egg whites until firm, frothy peaks form. Add the egg whites to the juice mixture from the fridge and whisk together until well combined. Pour into a large baking tray (40cm x 25 cm) then place into the freezer.

Remove sherbet from freezer after approx 1 hour, or when a thin layer of ice is frozen on top. Break up ice crystals, whisk mixture together until smooth, return to freezer for 1 hour and whisk again. Using a fork, repeat this process 2 more times. If freezing overnight, cover with a piece of baking paper or plastic.

Serve sherbet with fresh segments of red grapefruit.

Variations:

Drizzle each serve of sherbet with 1 tablespoon of Kirsch just prior to serving, if desired.

Serving suggestion is not included in the nutritional analysis.

Author:

CalorieKing

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