Iced Grapefruit Sherbet
- 4 Texas Red Grapefruit
- 1-¼ cups sugar
- 1/3 cup water
- 3 egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- mint leaves or cherries for garnish
Halve and juice grapefruit. Measure 3 cups juice and pulp. Set aside. Pull out and discard membrane from shells. Freeze shells. Combine sugar and water in small saucepan. Bring to boil, stirring until sugar dissolves. Cook to soft ball stage (238 degrees on candy thermometer). Meanwhile, in large mixing bowl, beat egg whites with cream of tartar and salt until stiff. Slowly pour hot syrup into beaten whites, continuing to beat at high speed until stiff and glossy, about 5 minutes. Stir in grapefruit juice. Pour into shallow pan or ice trays. Freeze until almost firm. Return to mixing bowl. Beat again until blended. Spoon into reserved grapefruit shells, dividing evenly. Freeze firm. To serve: remove from freezer 15 minutes before serving. Garnish with mint leaves or cherry. Makes 8 (177 gm.) servings.
Each serving contains 160 calories, 0 gm. of fat, 0 mg. of cholesterol, 80 mg. sodium, 2 gm. dietary fiber.