Grapefruit And Cassis Sherbet

• 3 to 4 large pink grapefruit, about 1 pound each
• 1 1/4 cups sugar
• 1/2 cup cassis
• 1 egg white, lightly beaten

1. Carefully peel and section the grapefruit over a bowl, saving the juice.
2. Cut away and discard all the outer white membrane and connecting membrane.
3. To section them, run a knife between each segment.
4. Discard any seeds.
5. There should be about three cups of flesh and one cup of juice.
6. Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible.
7. There should be about three and one-third cups.
8. Put the mixture in a mixing bowl.
9. Combine the sugar with two cups of water in a saucepan and bring to a boil.
10. Cook about five minutes and cool completely.
11. Add to the grapefruit mixture and blend.
12. There should be about five and one-half cups.
13. Add the cassis and chill thoroughly.
14. Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions.
15. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.

pink grapefruit, sugar, cassis, egg

Taken from cooking.nytimes.com/recipes/11071 (may not work)