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Ruby Grapefruit Sorbet
from the kitchen of Sharmagne Leland St. John

2 teaspoons unflavoured powdered gelatin
¼ cup cold water plus ½ cup cold water
1 cup sugar
¼ cup freshly squeezed lemon juice, strained
2 ½ cups freshly squeezed ruby grapefruit juice
¼ cup freshly squeezed orange juice
2 egg whites

Measure ¼ cup cold water. Sprinkle the gelatin
over the water in the measuring cup. Let stand
for approximately 3 minutes or until absorbed.
Pour ½ cup water into a sauce pan and simmer
for 5 minutes. Add the sugar and stir until dissolved.
Remove from heat and stir the gelatin into the syrup
until dissolved. Allow to cool, then stir in the fruit
juices. Transfer to a shallow metal cake pan and freeze
for approximately 2 hours or until the mixture begins
to solidify. Pour into a bowl and beat with a whisk or
electric mixer until the mixture is broken up. Add
the egg whites and continue beating until light and
fluffy. Return to pan, cover and freeze for 4 hours
or until firm. Serve in decorative glasses with a sprig
of mint.

NOTE:
If you are going to freeze it for more than 48 hours,
beat again and refreeze for 4 hours.

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