2 x 460 gm/16 oz tins pink grapefruit segments
75 gm/3 oz/6 tspns granulated sugar
100 ml/4 fl oz/Half a cup of gin
Method:
Empty juice from both tins into a saucepan. Add sugar and boil for 5 minutes until a syrup forms. Cool.
Add the grapefruit segments and gin and liquidise.
Put the sorbet in the deep freeze for one hour. Remove and stir thoroughly, then put back into freezer.
Remove from freezer and soften in the refrigerator for an hour before needed.
NB Scoopfuls of the above when added to a very innocent cocktail called ‘Summertime’ (the ice had run out) turned it into a lethal concoction renamed ‘List to Starboard’ in honour of our actor friend Robert Lister who was with us at the time.