Red Grapefruit Sherbet
dinepic

Makes about 2 litres
   4 red grapefruit, peeled and segmented without membrane
   Two and a half cups of red grapefruit juice (it might take 3 or 4 more red grapefruit to produce this amount of juice)
   One and a half cups caster sugar
   Finely grated rind from 2 grapefruit
   Half cup water
   4 egg whites
   1 red grapefruit, segmented, to serve
   Kirsch liquor to serve if desired

   Place segments in a measuring jug; add enough juice to make 2 cups. Place into a food processor and blend until segments are pulped.
   In a small saucepan over a low heat, combine the caster sugar, rind and water stirring until the sugar has completely dissolved.
   In a large bowl stir together the blended pulp, remaining juice and sugar syrup.  Place in the fridge to cool.
   Whisk egg whites until firm frothy peaks form.  Add the egg whites to the juice mixture from the fridge and whisk together until well combined.  Pour into a large baking tray (40cm x 25cm), place into freezer.
   Remove sherbet from freezer after about one hour, or when a thin layer of ice is frozen on top. Break up ice crystals, whisk mixture together until smooth, return to freezer for one hour and whisk again.  Using a fork, repeat this process twice more.  If freezing overnight, cover with a piece of baking paper or plastic.
   Serve sherbet with fresh segments of red grapefruit.  Drizzle with 1 tablespoon of Kirsch if desired.
Tip: Sherbet can be frozen overnight. Allow to sit in the fridge for 10 minutes before serving if too firm to scoop.

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