Sorbet de Pamplemousse Rose et Gin from The Great Ice Cream Book by Jon Croft
Bring the water and sugar to the boil, and cook for 3 minutes. Allow to cool. When cold add the grapefruit juice and gin. Place into an ice cream machine or deep freeze. If using a deep freeze, rem...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 3½ fl.oz. (100 ml.) gin
- 18 fl.oz. (500 ml.) pink grapefruit juice
- 5 fl.oz. (150 ml.) water
- 5 oz. (150 g.) sugar
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