300 ml water
2 grapefruit, all pith and rind removed and segmented
75 ml/5 tbsp gin
1 egg white
Langues de Chat, to serve
Put the sugar and water in a saucepan
and heat gently until the sugar has dissolved. Bring to the boil and
simmer for 5 minutes, without stirring. Leave to cool. Puree the
grapefruit flesh in a blender or food processor with the gin. Stir
into the cold syrup and freeze for 1.5 hours until firm around the
edges. Whisk thoroughly with a fork to break up the ice crystals.
Whisk the egg white until stiff and fold in with a metal spoon. Return
to the freezer and freeze until firm. Remove from the freezer about 15
minutes before serving with Langues de Chat.