Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ga Pink or ruby red grapefruit
-juice
2 tb Honey
1/2 c Triple Sec Liqueur
8 Sprigs of fresh mint for
-garnish

With an ice cream maker: 1. Combine juice, honey and liqueur and
chill. 2. Following the instructions of your ice cream machine,
process the juice mixture until thick and frozen. 3. Scoop sorbet
into chilled stem glasses and serve garnished with a sprig of mint.

Without an ice cream maker: 1. Combine juice, honey and liqueur as in
the recipe above. 2. Pour the liquid sorbet mixture into a 9-inch by
13-inch cake pan. Freeze. 3. When frozen, shave the now solid mixture
with a metal spatula. Place shavings in serving glasses and serve
immediately. 4. You may instead break the frozen sorbet into pieces
that will fit a food processor. Using the on and off button, process
the sorbet until it is very coarsely granulated. Serve immediately.

Notes: For best results use Ruby Red grapefruits. They are sweeter and
color the sorbet a gorgeous pink.

From: "The Simply Great Cookbook" by Chuck Muer

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