¾ cup sugar
¾ cup water
3 Frieda’s Oroblanco, cut into halves
1 tablespoon fresh lemon juice
Combine the sugar and water in a small heavy saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for 5 minutes. Chill in the refrigerator for 15 to 20 minutes, or until mixture is close to room temperature.
Grate 1 teaspoon of grapefruit peel from 1 of the grapefruit. Cut all the grapefruit into halves and squeeze the juice. Pour the juice through a strainer into a large bowl. You should have about 1¾ cups juice. Stir in the cooled sugar syrup, grapefruit peel and lemon juice.
Freeze the mixture in an ice cream maker according to manufacturer’s directions. Serve, or freeze in a tightly sealed freezer container until serving time. Makes 4 servings.
Tip: To make this ice cream without an ice cream maker, freeze the fruit purée in a shallow metal pan until firm. Break up the frozen mixture with a fork. Beat and electric mixer until fluffy. Cover the mixture and freeze again until firm. You may repeat the freezing and beating steps for a smoother, finer texture. Let stand 15 to 20 minutes to soften before serving.
Source: The Purple Kiwi Cookbook, By Karen Caplan