3/4 cup superfine sugar
1/2 cup water
Juice of 2 grapefruits
Juice of 1 lime
1 tbsp. finely chopped Fresh Mint leaves
2 egg whites
Sprigs of Fresh Mint to decorate
In a saucepan, gently heat sugar in water until dissolved, then boil for 5 minutes. Pour into freezerproof container, cover and freeze until half frozen, about 2 to 3 hours. Spoon into a cold bowl. Whip egg whites to form stiff peaks. Fold into half-frozen mixture. Return to container, cover and freeze until just firm. Turn into cold bowl, beat until smooth, then freeze until required. To serve, puree kiwifruit and pour over 4 dessert plates. Using 2 dessert spoons, scoop out ovals of sorbet and arrange 3 on each plate. Decorate with mint sprigs.
Makes 4 servings.