Dessert Recipes > Grapefruit and Mint Sorbet

How to make grapefruit and mint sorbet:
A cool and refreshing summertime dish suitable as both starter and a dessert.


2 large grapefruits
2 tablespoons caster/superfine sugar
1/4 pint water
3 sprigs of fresh mint
1 egg white
small mint leaves to decorate
(see measure conversions for more information)


- Carefully cut the grapefruits in half.
- Squeeze the juice and clean the pith and skin from the grapefruit skins.
- Strain the juice.
- Reserve the skins.
- Put the sugar and water into a pan and boil it until the sugar has dissolved.
- Put the mint into the sugar solution and cover the pan.
- Remove from the heat and leave for 20 minutes.
- Strain and cool.
- Mix the grapefruit juice into this.
- Pour into an old ice cream carton or similar and freeze for about 1 hour.
- Beat the egg white until it is stiff.
- Remove sorbet from the freezer and carefully fold the beaten egg white into it.
- Spoon the sorbet into the cleaned grapefruit halves and return to the freezer for about another 2 hours (you do not want the sorbet to be rock hard for serving, so check how it is doing!)
- Serve garnished with small, clean mint leaves.