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Pink Grapefruit Sorbet:
- 1 1/2 cups sugar
- 1 3/4 cups water
- 1 tbsp grated grapefruit zest
- 1 1/4 cups freshly squeezed pink grapefruit juice
- 1/4 cup lemon juice
- 1 egg white
Mix the sugar, grapefruit zest, and water all together. Bring to a steady boil. Remove from the heat source when all the sugar has been dissolved. Add pink grapefruit juice and the lemon juice.
Transfer the sorbet mix to a large enough storage container and refrigerate for at least six hours. Add lightly beaten egg whites to the mixture and combine everything thoroughly.
Freeze the sorbet mixture in an ice cream maker according to the specific manufacturer’s instructions. Place the sorbet in a sealed container and place it into the freezer for at least 2 hours before serving.
Enjoy this great dessert that is absolutely Chrohn’s & Colitis friendly. Those who don’t tolerate milk/lactose well will love this for there digestive health and digestive chronic pain.