- 250g (8oz) granulated sugar
- Juice of 3 pink grapefruits
- 100ml (3fl oz) gin
- 1 egg white
- Put the sugar and 450ml (14½fl oz) water in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, without stirring. Leave to cool.
- Strain the grapefruit juice and gin into the cold syrup. Whisk the egg whites until stiff and fold in with a metal spoon. Freeze in an ice cream machine until frozen.
No ice cream machine? No problem! Keep the sorbet smooth by partly freezing the mixture then beating it in the food processor or with an electric mixer before freezing.