| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
Italian |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3 |
c |
Water |
| 1/2 |
ts |
Shredded grapefruit peel |
| 1/2 |
c |
Strained fresh grapefruit juice |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Tequila |
INSTRUCTIONS
1. Stir the sugar and water together in a saucepan. Boil for 5 minutes.
2. Remove from heat and stir in the grapefruit peel and juice. Pour the
mixture into a freezer container. Cover and freeze about 45 minutes, or
until the mixture becomes mushy.
3. Transfer to a blender. Add the remaining ingredients and blend.
4. Return to the container and refreeze until nearly solid, about 1 hour,
or until it reaches the consistency of hard-packed snow.
5. Mash thoroughly before serving in stemmed dessert glasses. This dish is
served to cleanse the palate in anticipation of the salad and main course
which follow.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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