Sorbetto di pompelmo

4 Servings

Ingredients

Quantity Ingredient
1½ cup Sugar
3 cups Water
½ teaspoon Shredded grapefruit peel
½ cup Strained fresh grapefruit juice
1 Egg white
½ teaspoon Salt
⅓ cup Tequila

Directions

1. Stir the sugar and water together in a saucepan. Boil for 5 minutes.

2. Remove from heat and stir in the grapefruit peel and juice. Pour the mixture into a freezer container. Cover and freeze about 45 minutes, or until the mixture becomes mushy.

3. Transfer to a blender. Add the remaining ingredients and blend.

4. Return to the container and refreeze until nearly solid, about 1 hour, or until it reaches the consistency of hard-packed snow.

5. Mash thoroughly before serving in stemmed dessert glasses. This dish is served to cleanse the palate in anticipation of the salad and main course which follow.

RISTORANTE GIOVANNI'S

CHAGRIN BLVD, CLEVELAND

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

Related recipes