Sorbet De Chichester
Ingredients | Instructions |
| Boil water, sugar and zest for five minutes. Remove from heat, cool and remove zest. In a blender or food processor (use steel blades) puree the grapefruit, having first removed all the membrane and seeds. Add pureed pulp to cooled syrup, place in a covered metal container. Place in freezer. When the mixture is nearly firm, remove from the freezer and break the mixture up with a fork. Beat egg white until soft peaks form. Fold in egg white. Return mixture to freezer. Remove from freezer 15 minutes before serving. Place in chilled stemware. Boil water, sugar and zest for five minutes. Remove from heat, cool and remove zest. In a blender or food processor (use steel blades) puree the grapefruit, having first removed all the membrane and seeds. Add pureed pulp to cooled syrup, place in a covered metal container. Place in freezer. When the mixture is nearly firm, remove from the freezer and break the mixture up with a fork. Beat egg white until soft peaks form. Fold in egg white. Return mixture to freezer. Remove from freezer 15 minutes before serving. Place in chilled stemware. |
