Combine the sugar, glucose syrup, water and grated zest of one grapefruit in a saucepan and bring to the boil. Boil for about 5 min. Strain away the zest and cool the syrup.
Squeeze the juice from the grapefruit and add it to the syrup. Beat the egg whites until stiff and fold into the syrup.
Churn the mixture in an ice cream machine or freeze for at least 5 hours, stirring occasionally. Scoop sorbet into 6 glasses and serve.
Tip! For a slightly less bitter sorbet, replace 100 ml grapefruit juice with 100 ml orange juice.
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