INGREDIENTS
3/4 cup granulated sugar
2 cups royal ruby red grapefruit juice, freshly squeezed, with pulp (4 to 5 grapefruit)
2 tablespoons finely chopped mint leaves
mint sprigs for garnish
PREPARATION
In a small saucepan, heat the sugar with 1/2 cup of water, stirring until the sugar is dissolved. Boil for 5 minutes. Cook to room temperature, then combine the sugar syrup with the grapefruit juice and chopped mint leaves. Freeze the mixture in an ice cream maker, following the manufacturer’s instructions, or place it in a freezer proof container and freeze for several hours or overnight. Serve garnished with mint sprigs.
YIELD: 6 Servings, 1 pint
Preparation time: 30 minutes, plus several hours to freeze.