with Marinated Grapefruit

Yield: 1 Quart

Ingredients

• 1 cup sugar
• 1/4 cup water
• 1 1/4 cups freshly squeezed lemon juice, strained
• 1 cup dry white wine
• 2 egg whites

Instructions

1. In a small saucepan, combine the sugar and water. Bring to a boil over high heat and stir just until the sugar dissolves. Cool.

2. Add the lemon juice and the wine to the cooled syrup.

3. In the bowl of an electric mixer, beat the egg whites until soft peaks form. Carefully fold them into the lemon mixture.

4. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

5. Serve with marinated grapefruit.

Dressing up sorbets

Whether you make your own sorbet or buy one of the excellent upscale brands from the supermarket freezer case, you can give the icy dessert your own unique touch with these ideas:

• Grapefruit sections marinated in Grand Marnier
• Fruits and berries marinated in simple syrup
• Fresh strawberries pureed with a bit of sugar and Cassis
• Crystallized violets, lilacs and roses
• Chopped raspberries and blackberries, tossed with sugar, fresh lime juice and chopped mint
• Mango puree thinned with a bit of orange juice
• Fresh, sweet cherries pitted and tossed with kirsch, lemon juice and brown sugar.