Red grapefruit is now in season and beyond its thick skin there’s a sweet treat just waiting to tempt the taste buds.

The goodness of red grapefruit:

Red (not to be confused with ruby red) grapefruits grown in South East Queensland are the sweetest of the grapefruit family, rich in antioxidants, high in fibre and vitamin C and they have been shown to be more effective than the white ariety as an antidote to high cholesterol.

This nutritional powerhouse has also been shown to promote the growth of healthy bacteria in the gut and helps prevent colon cancer, and it contains a nutrient that has been shown to lower the risk of prostate cancer. It’s an anti-ageing diet dynamo, important for healthy eyes, bones, teeth, hair and skin, and for the immune system.

Ingredients:

Makes approximately 2 litres

  • 4 red grapefruit, peeled and segmented without membrane
  • 2½ cups of red grapefruit juice (you’ll need about 4 grapefruits)
  • 1½ cups caster sugar
  • Finely grated rind from 2 grapefruit
  • ½ cup water
  • 4 egg whites
  • 1 red grapefruit, segmented, to serve
  • Kirsch liqueur to serve, if desired

Method:

Place grapefruit segments in a measuring jug and add enough of the juice to make 2 cups. Place into a food processor and blend until segments are pulped. In a small saucepan over a low heat, combine the caster sugar, rind and water stirring until the sugar has completely dissolved.

In a large bowl stir together the blended pulp, remaining juice and sugar syrup. Place in the fridge to cool. Whisk egg whites until firm frothy peaks form. Add egg whites to the juice mixture from the fridge and whisk together until well combined.

Pour into a large baking tray (40cm x 25cm) and place into freezer. Remove sherbet from freezer after approximately 1 hour or when a thin layer of ice is frozen on top. Break up ice crystals, whisk mixture together until smooth, return to freezer for 1 hour then whisk again.

Using a fork, repeat this process 2 more times. If freezing overnight, cover with a piece of baking paper or plastic. Serve sherbet with fresh segments of red grapefruit. Drizzle with
1 tablespoon of Kirsch liqueur if desired.

Chef’s tip:

Allow to sit in the fridge for 10 minutes before serving if too firm to scoop.