Grapefruit And Cassis Sherbet

Ingredients

• 3 to 4 large pink grapefruit, about 1 pound each
• 1 ¼ cups sugar
• ½ cup cassis
• 1 egg white, lightly beaten

Eight to 10 servings

Preparation

1. Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
2. Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
3. Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
4. Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer’s instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.

20 minutes