• 3 cups fresh pink grapefruit juice (about 4 grapefruits), divided
Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat. Cook until sugar dissolves, stirring frequently.
Combine the sugar mixture and the remaining 2 1/2 cups grapefruit juice in a medium bowl; cover and refrigerate until chilled.
Pour mixture into the freezer can of an ice-cream freezer, and freeze the mixture according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until the sorbet is firm.
Per Serving (2/3 cup): 109 Calories; trace Fat (0.2% calories from fat); trace Saturated Fat; trace Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1 1/2 Other Carbohydrates.
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