INGREDIENTS
1/2 cup plus 1 tablespoon sugar, divided
1 1/2 teaspoons unflavored gelatin (1/2 of envelope)
1/2 cup water
1 teaspoon dried mint leaves
3 cups fresh Hale grapefruit juice
1 egg white
PREPARATION
In a small saucepan, mix 1/2 cup sugar and gelatin. Add water and mint. Let stand 1 minute. Bring to a boil over moderate heat, stirring constantly, until gelatin dissolves. Remove from heat. Cover. Let stand 10 minutes. Pour grapefruit juice into a large metal bowl. Strain gelatin mixture through a very fine sieve or several layers of cheese cloth to remove mint leaves. Stir gelatin mixture into grapefruit juice. Freeze 3 hours or until ice crystals form, 2 inches deep, all around edge of bowl. Mix well with a wire whisk to break up crystals. Freeze 1 1/2 to 2 hours longer or until firm. Beat egg white until soft peaks form; add remaining 1 tablespoon sugar, beat until stiff peaks form. Beat grapefruit ice with an electric mixer until smooth; fold in beaten egg white. Freeze 1 hour; stir and freeze until firm.
YIELD: 10 to 12 servings
Serve with Frosted Grapes*
*Frosted Grapes
1 bunch seedless green grapes, cut in small clusters
1 egg white, slightly beaten
3 tablespoons sugar
Brush grapes with egg white and sprinkle with sugar. Set on wire rack and let dry.