SOLIS GELATERIA PRO Mode D'emploi page 149

P I N K G R A P E F R U I T S O R B E T
Makes approximately 1 litre
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Ingredients
3/4 cup (180g) sugar
1 1/2 cups (375ml) water
3/4 cup (180ml) fresh ruby red grapefruit juice, chilled
1 small egg white, lightly beaten
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Method
1. Combine sugar and water in a saucepan over a low heat. Cook, stirring, until
the sugar has dissolved. Increase heat and simmer for 2 minutes.
2. Remove from heat and allow to cool. Refrigerate until needed.
3. Pour sugar syrup, grapefruit juice and egg white into ice cream bowl. Set ice
cream maker to desired setting („Sorbet") and start the freezing process.
4. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
Tip: To make this recipe without using the eggwhite, we recommend using the
MANUAL setting and allow approximately 60 minutes for churning. Mixture will
make approximately 700ml sorbet once churned.
R E C I P E S
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