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Ingredients
2 large red or pink grapefruits
1⁄3 cup sugar
1⁄3 cup honey
¼ cup water
2 egg whites, at room temperature
Instructions
1⁄3 cup sugar
1⁄3 cup honey
¼ cup water
2 egg whites, at room temperature
1. Section grapefruit. Squeeze juice from membranes. Place grapefruit sections and juice in a large blender; blend until puréed, about 30 seconds.
2. Bring sugar, honey and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Boil 1 minute without stirring. Remove from heat.
3. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Reduce speed to medium and beat in sugar mixture in a slow, steady stream. Continue beating 5 minutes, scraping down sides of bowl.
4. Fold egg white mixture into puréed grapefruit. Chill at least 6 hours or overnight. The mixture may separate while chilling; whisk until smooth before freezing.
5. Freeze in an ice-cream maker according to manufacturer’s instructions. Serve at once or freeze for up to 3 months. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season," The Sunshikne Season," Dec. 2007.
Nutritional Information
2. Bring sugar, honey and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Boil 1 minute without stirring. Remove from heat.
3. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Reduce speed to medium and beat in sugar mixture in a slow, steady stream. Continue beating 5 minutes, scraping down sides of bowl.
4. Fold egg white mixture into puréed grapefruit. Chill at least 6 hours or overnight. The mixture may separate while chilling; whisk until smooth before freezing.
5. Freeze in an ice-cream maker according to manufacturer’s instructions. Serve at once or freeze for up to 3 months. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season," The Sunshikne Season," Dec. 2007.
Per (½-cup) serving: 100 calories, 0g fat, 2g prot., 26g carbs., 3g fiber, 15mg sodium.
