Ingredients

1/2 pint freshly squeezed Grapefruit Juice

Method

Simmer sugar and water in a pan for five minutes. Cool, add juice. Strain mixture into ice cream trays or ice churn. Follow the freezing instructions if using churn: stir mixture every 30 mins if using trays. Freeze until thick (three to four hours) then add stiffly beaten egg whites. Fold through. Refreeze.

To prepare grapefruit for serving sorbet: cut grapefruit in diamond pattern through middle. Carefully remove fruit, retaining segments whole if possible. Discard seeds and pith. Turn shells upside down and chill.

Marinate segments in gin to taste. Serve sorbet piled into shells and top with segments, adding extra gin if desired.