Grapefruit Sorbet (Pareve)

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Fruit sorbets can be made from almost any fruit but the tang of

grapefruit goes particularly well with the sweet syrup.

Dried egg white may be used, but this recipe is also a good way to

use up egg whites that remain after glazing Challot or pies.

 

4 oz (125g) soft brown sugar

¼ pint (150 ml) water

1 large grapefruit

2 egg whites or I sachet of dried egg white

 

Bring the sugar and water to the boil, and boil hard for 5 minutes to

make a light syrup. Leave to cool.

Peel the grapefruit and blend the flesh in a blender or food

processor until smooth.

Mix the pureed grapefruit with the sugar syrup and egg whites.

Freeze for 30 minutes, then turn into a large chilled bowl and beat

for 4 – 5 minutes. Freeze again for 2 hours. Allow the sorbet to

defrost slightly before serving.