INGREDIENTS

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.

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