CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
3 |
|
-(up to) |
4 |
lg |
Pink grapefruit |
2 1/2 |
c |
Sugar |
4 |
c |
Water |
2 |
|
Egg whites; beat into foam w/: |
1/8 |
ts |
Salt |
1 |
c |
Iced kirsch (2 hrs. in freezer) |
INSTRUCTIONS
From: "Erik. A Speckman" <especkma@reed.edu>
Date: Thu, 22 Jul 1993 21:14:16 -0700 (PDT)
from _The Way to Cook_ Puree half the zest with 1 cup of the sugar (reserve
remaining to be candied) in food processor for 2 min. Cut grapefruit
segments from dividing membranes. Add enough juice to segments to make 1
quart--no water. Then add 1 1/2 cups of the juice and pulverize 2 min.
more. In pan, combine zest with remaining sugar, bring to simmer and swirl
pan until sugar dissolves. Remove from heat. Add juice and remaining
water, and chill. Whisk in egg whites and freeze according to
instructions. Pour a big spoonful of iced kirsch over each serving.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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