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180g (6 oz) castor sugar 2 tblsp water 900ml (1½ pints) grapefruit juice 2 egg whites 2-3 drops of red colouring mint sprig to garnish |
Meat-free Gluten-free Low-fat Dairy-free Nut-free |
Combine sugar and water in a saucepan. Heat gently to dissolve sugar. Cool, add grapefruit juice and stir to mix.
Pour into a shallow plastic box with a fitting lid. Put into freezer and leave for about 2-4 hours until just freezing.
Stiffly whip egg whites.
Turn sorbet into a bowl and mash with a fork until smooth. Fold in egg whites and add colouring to make it a pale pink. Put back into the container and store in the freezer until required. Use within 3 months.
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