Red Grapefruit Sherbert

Published : May 18, 2015

This red grapefruit sherbert recipe makes for an impressive and tasty dessert experience.

Preparation time: 15 minutes

Freeze time: 4 hours minimum

Makes: Approx 2 litres

Ingredients

This recipe uses approximately 8 large red grapefruit. The number may vary depending on the amount of juice in the fruit.

4 red grapefruit, peeled and segmented without membrane
2 ½ cups of red grapefruit juice
1 ½ cups caster sugar
Finely grated rind from 2 grapefruit
½ cup water
4 egg whites
1 red grapefruit, segmented, to serve

Kirsch liquor to serve if desired

Method

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 approx 1 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 1 hour and whisk again. Using a fork, repeat this process 2 more times. If freezing overnight, cover with a piece of baking paper or plastic.
Serve sherbet with fresh segments of red grapefruit. Drizzle with 1 tbsp 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.