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Grapefruit ice

The syrup must be completely cold before placing in the freezer.

ingredients

serves 4
grated zest and juice of 2 grapefruit
100 g (4 oz) caster sugar
300 ml (1/2 pint) water
2 grapefuit slices, quartered, to decorate

method

1. Place the sugar and water in a saucepan and heat gently until the sugar has dissolved, then bring to the boil and boil for about 5 minutes, without stirring, until a thick syrup is formed.

2. Remove the syrup from the heat and leave until completely cold.

3. Add the grapefruit zest and juice to the cold syrup and pour into a 2.25 litre (2 pint) shallow freezerpoof tin or ice cube tray without the divisions. Freeze in the freezer compartment of a refrigerator or in the freezer for about 30 minutes until slushy.

4. Remove from the freezer and stir well with a metal spoon until evenly blended.

5. Return to the freezer for 30 minutes, then stir again. Repeat this process once more, then cover and freeze for at least 8 hours. 6 To serve: stir the mixture well, to break up any large pieces of ice, then spoon into glasses or small dishes. Decorate each portion with quartered grapefruit slices. Serve at once.

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