Ingredients
Sorbet
2 pounds (8 cups) sugar
1 quart water
3 cups pink grapefruit juice (about 4 grapefruit)
2 cups unsweetened pineapple juice
1 cup freshly squeezed lime juice plus grated zest of 3 limes (about 5 limes)
1/2 cup freshly squeezed lemon juice plus grated zest of 1 lemon (about 3 lemons)
1/4 cup white tequila
6 egg whites, beaten lightly
Pomegranate Sauce
Seeds from 5 fresh pomegranates, white pith and skin discarded
1 cup water
5 tablespoons sugar
1/4 cup crËme de cassis
2 teaspoons arrowroot, dissolved in 1/4 cup cold water
Garnish
2 ruby grapefruit, sectioned
2 pink grapefruit, sectioned
2 grapefruit, sectioned
Mint sprigs
Tequila for splashing
Preparation
To make the sorbet: Bring the sugar and water to a boil and simmer for 5 minutes, or until it has a syrupy consistency. Add the juices and zests to the syrup and allow to stand 10 minutes. Add the tequila and place the liquid in an ice cream freezer. Process according to manufacturer’s directions; 10 minutes into the freezing process, add the egg whites to the mixture and process until frozen and smooth. Transfer to an airtight container and store in the freezer.
To make the sauce: Place the pomegranate seeds in a blender or food processor and purÈe. Pour into a saucepan and add the water and sugar. Bring to a boil and add the crËme de cassis and arrowroot mixture. Simmer until thickened, remove from heat, strain and chill well.
To serve: Place a scoop of sorbet on each chilled dessert plate. Spoon sauce around the sorbet and arrange grapefruit sections in the sauce. Garnish each with a mint sprig and splash a little tequila on top if desired.
