I made Pucker Up Buttercup Lemon Sorbet from Eating for IBS and loved it so much I came up with another version too. I used pink grapefruit. If you use the extra-tart white grapefruit, you may want to add more sugar to the syrup. For ruby-red, you may want to add less.
This is probably not a dessert the kids will like, which is great because no one will raid your stash. Or you can add an additional cup of sugar and the kids will probably think it's okay.
Juice from 2 medium-sized grapefruit Zest from 2 medium-sized grapefruit 1 egg white 1 cup sugar 2 cups water
Boil the water and add the sugar, stirring until the sugar is dissolved. Chill. Chill the juice and zest too.
Put all the ingredients into the blender and blend well.
Immediately pour into your ice cream freezer and process according to the manufacturer's instructions.
When it's finished, invite me over because you'll have way too much for just yourself.
For elegant, continental flair, serve to your non-IBS friends with a tablespoon of vodka over the top.