| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
Philadelphia |
Dessert |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2 |
c |
Grapefruit juice |
| 2 |
ts |
Grenadine |
| 1 |
tb |
Grated grapefruit zest |
| 1/2 |
|
Egg white; beaten until frothy (optional) |
| 2 |
|
Stems mint leaves |
INSTRUCTIONS
Bring sugar and water to a boil and cook until sugar is dissolved, roughly
one minute after boiling. Add 1/3 cup of sugar syrup to grapefruit juice to
desired sweetness. Add grenadine and zest and place in ice cream freezer.
Stir occasionally until slushy. Add optional egg white if desired and
freeze until firm. Allow to season at least 4 hours. Place in refrigerator
one hour before serving to soften. Garnish with mint leaves and serve.
LA TERRASSE
SANSON STREET, PHILADELPHIA
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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