Title: Sorbet De Pamplemousse
Categories: Dessert
Yield: 4 Servings

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.

LA TERRASSE

SANSON STREET, PHILADELPHIA

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.