INGREDIENTS

INSTRUCTIONS

1997    
-5 ea large Texas Ruby-Red or Rio Star grapefruit, juiced 2 c  sugar
(adjust, within wide range, to taste) 2 c  heavy whipping cream  :    
fresh mint leaves or maraschino cherries for garnish  (optional)  Juice
the Texas Ruby-Red or Rio Star grapefruit.  Mix juice with  about half
the sugar and put into the ice cream machine.  It will  take about
20-30 minutes of freezing before it's ready.  While the ice cream
machine is working, whip the cream until it forms  firm peaks, adding
sugar to (stiffen slightly and) sweeten it to  taste.  When the sorbet
is well frozen but still spoonable, layer alternating  layers of
whipped cream and ruby-red grapefruit sorbet (starting and  ending with
whipped cream) into tall stemmed parfait glasses, making  sure you have
a nice mound of whipped cream on the top of each glass.  (Try to
collapse the air pockets which will try to form as you add  each
layer!)  Add a sprig of fresh mint and/or a maraschino cherry or two on
top as  a garnish, if desired.  Serve immediately with a long ice tea
spoon  in each glass.  This is a wonderful, refreshing, light
dessert... a delightful  combination of sweet and tart, contrasting
textures and colors,  loaded with Vitamin C, and icy cold.  Most people
don't think of  grapefruit as a dessert item, but this proves how wrong
they were!  Gordon Peterson http://www.computek.net/public/gep2/
Posted to MM-Recipes Digest V4 #132 by gep2@computek.net on May 11,

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