Pink Grapefruit Or Pomelo Sorbet

The presence of extreme busyness in our lives may point to deeper problems – a pervasive people pleasing, a restless ambition, a malaise of meaninglessness. “Busyness serves as a kind of existential reassurance, a hedge against emptiness,” writes Tim Kreider in his widely read article for The New York Times. “Obviously your life cannot possibly be silly or trivial or meaningless if you are so busy, completely booked, in demand every hour of the day.” The greatest danger with busyness is that there may be greater dangers you never have time to consider.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Fruits	Niger	Tamwt02	1	Servings

INGREDIENTS

1/2	c	Sugar
1/3	c	Water
1/2	c	Mint leaves, washed plus
		Extra for garnish
3	c	Freshly-squeezed pink
		grapefruit juice
		reserve 2 grapefruit halves
		for serving
1		Grapefruit or pomelo, for
		garnish

INSTRUCTIONS

Combine sugar and water in a small saucepan and bring to a boil. Boil
until the sugar dissolves and the syrup is clear. Remove from heat,
add 1/2 cup of the mint leaves and steep 15 minutes. Strain syrup,  let
cool and refrigerate until chilled. (The syrup will keep,
refrigerated, for 2 weeks.) In a bowl, mix the pink grapefruit juice
with the syrup. Pour into an ice cream machine and freeze according  to
the manufacturer's directions. Transfer to a container and freeze
until serving time. Wrap and freeze the reserved grapefruit halves.
Meanwhile, peel the grapefruit or pomelo and pull it apart into
segments. Using the tip of a small sharp knife, loosen the white
membrane surrounding each segment and pull it away, trying not to
pierce any of the little juice pods. Break up the segments into the
juice pods and set aside. Place the sorbet in the refrigerator for 15
minutes before serving to soften slightly. Scatter half the  grapefruit
or pomelo juice pods over the bottom of the frozen  grapefruit halves.
Scoop sorbet over the grapefruit and cover with  remaining grapefruit
juice pods. Garnish with mint leaves. This  recipe yields 4 cups.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B03 broadcast
08-06-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-24-1998  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 892 Calories From Fat: 15 Total Fat: 1.8g Cholesterol: 0mg Sodium: 7.3mg Potassium: 1671.3mg Carbohydrates: 227.9g Fiber: 19.9g Sugar: 181.2g Protein: 9.6g