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Pink Grapefruit Sorbet

Source of Recipe

Brenda Lee Olson


Recipe Introduction

taken from: Colitis Cookbook: Diet for Ulcerative Colitis and Crohn’s Disease as posted on: http://www.colitiscookbook.com/category/dessert-recipes/

List of Ingredients

1 1/2 cups sugar
1 3/4 cups water
1 tbs. grated grapefruit zest
1 1/4 cups freshly squeezed pink grapefruit juice
1/4 cup lemon juice
1 egg white




Recipe

Combine sugar, grapefruit zest and water in a medium sauce pan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the pink grapefruit juice and lemon juice.

Transfer sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to mixture and combine thoroughly.

Freeze sorbet mixture in a ice cream maker according to manufacturer’s instructions. Place sorbet in a sealed container and place in the freezer for 2 hours before serving.

(Recipe serves 6.)

Notes from BL: This is a fruit only sorbet using a fruit low in fructose. It is also a cooked sorbet which makes it easier to digest. If you are also on the Anti-Candida Protocol, consider replacing the sugar with 15 - 20 drops of stevia in glycerine (not alcohol), 1/2 tsp stevia powder, 1/2 cup honey or 1/2 agave nectar. All sweeteners can be adjusted to your taste, but aside from the honey, these are fructose sweeteners so in this situation, as long as you don't eat it all at one go, the glucose is actually better for you than the natural alternatives. I didn't suggest xylitol or other sugar alcohols because they are known to cause GI upset and should be avoid during acute episodes.