Red Grapefruit Sherbet

Preparation time: 15 minutes

Freeze time: 4 hours minimum

Makes: Approx 2 litres

Ingredients:

This recipe uses approximately 8 large red grapefruit (this number may vary depending on the amount of juice in the fruit)

4 red grapefruit, peeled and segmented without membrane

2 ½ cups of red grapefruit juice

1 ½ cups caster sugar

Finely grated rind from 2 grapefruit

½ cup water

4 egg whites

1 red grapefruit, segmented, to serve

Kirsch liquor to serve if desired

Method:

• Place segments in a measuring jug; add enough juice to make 2 cups. Place into a food processor and blend until segments are pulped.

• In a small saucepan over a low heat, combine the caster sugar, rind and water, stirring until the sugar has completely dissolved.

• In a large bowl stir together the blended pulp, remaining juice and sugar syrup. Place in the fridge to cool.

• Whisk egg whites until firm frothy peaks form. Add the egg whites to the juice mixture from the fridge and whisk together until well combined. Pour into a large baking tray (40cm x 25cm), place into freezer.

• Remove sherbet from freezer after approx 1 hour, or when a thin layer of ice is frozen on top. Break up ice crystals, whisk mixture together until smooth, return to freezer for 1 hour and whisk again. Using a fork, repeat this process 2 more times. If freezing overnight, cover with a piece of baking paper or plastic.

• Serve sherbet with fresh segments of red grapefruit. Drizzle with 1 tbsp of Kirsch if desired.

Tip: Sherbet can be frozen overnight, allow to sit in the fridge for 10 minutes before serving if too firm to scoop.