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North Africa

225 g (8 oz / 1 cup) granulated sugar
4 - 6 large pomegranates
juice of 1 pink grapefruit
1 egg white
pomegranate seeds, to decorate
mint sprigs, to decorate

Turn the freezer to its coldest setting. Put the sugar and 300 ml
(10 fl oz / 1 1/4 cups) water in a saucepan. Heat gently until the
sugar has dissolved then bring to the boil and simmer for 5 minutes.
Leave to cool.

Cut the pomegranates in half and squeeze on a lemon squeezer to
yield 400 ml (14 fl oz / 1 3/4 cups) juice. Strain the juice into
the cooled syrup. Stir in the grapefruit juice. Pour into a
freezerproof container. Place in the freezer. When the sides are
beginning to set, transfer the mixture to a bowl and beat thoroughly,
or process in the food processor or blender. Return to the container
and freeze for 30 - 40 minutes.

When the sorbet is just beginning to solidify, whisk the egg white
until stiff. Beat the sorbet mixture again until smooth. Fold in
the egg white. Return to the freezer until firm. Transfer the
sorbet to the refrigerator 20 minutes before serving. Serve,
decorated with pomegranate seeds and mint sprigs.

Serves 4 - 6.


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9 of 12 people found the following review helpful:
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Mmmm!, May 27, 2004 - 07:50 PM
Reviewer: Anonymous from Cincinnti Oh USA

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