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Grapefruit and Mint Sorbet Recipe
As with all sorbet's (water ice's), this is very easy to make, but will melt quite quickly at room temperature, so is best served in chilled glasses.
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4 oz/120gr Caster Sugar
½ pint/300ml Water
the sieved juice from 1 Lemon (more can be extracted if the fruit is slightly warmed in a microwave before squeezing)
a handful of fresh Mint Leaves
2 Grapefruit (gently heated, in the same way as the lemon if possible)
1 medium Egg White
Equipment needed: a food processor or hand whisk. An old ice cream container, or similar. A deep freeze
- Make a syrup with the sugar, water and lemon zest, by heating it in a stainless steel saucepan over a medium heat, and stirring until the sugar has fully dissolved. Add the mint and simmer very gently for a further 3 minutes.
- Set this mixture aside to cool.
- Squeeze and sieve the grapefruit and lemon, then pour the juice into the cooled syrup.
- Stir well, then sieve, to remove the mint leaves.
- Pour the mixture into your chosen container and transfer it to the deep freeze.
- The rating of your freezer is important at this stage, but every hour or so, remove the mixture from the deep freeze and beat it (or put it in a very clean food processor) and mix it. What you need to ensure, is that it doesn't form large ice crystals.
- Quickly return the mixture to the freeze after each mix. You will have to repeat this procedure over several hours.
- When the mixture looks as though it's starting to set, whisk the egg white until stiff, then carefully fold this into the setting sorbet - using a cutting motion (rather than whisking), so as not to lose too much air.
- Freeze again until the mixture is solid.