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Sorbet De Pamplemousse
3/4 c Sugar
1/2 c Water
2 c Grapefruit juice
2 ts Grenadine
1 tb Grated grapefruit zest
1/2 Egg white; beaten until frothy (optional)
2 Stems mint leaves
Bring sugar and water to a boil and cook until sugar is dissolved,
roughly one minute after boiling. Add 1/3 cup of sugar syrup to
grapefruit juice to desired sweetness. Add grenadine and zest and
place in ice cream freezer. Stir occasionally until slushy. Add
optional egg white if desired and freeze until firm. Allow to season
at least 4 hours. Place in refrigerator one hour before serving to
soften. Garnish with mint leaves and serve.
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