Sorbet à la Fine de Bourgogne

Two nights before...
...make a syrup with 50cl. of pink grapefruit juice, to 250g. sugar. Add the juice of a large orange and a squeeze of lemon. Boil for two mins. and plunge in an Earl Grey tea bag until a golden colour, and then remove immediately. Chill.

Next day add a dash of Fine de Bourgogne, or any brandy you wish, and churn in an ice-cream maker. When half frozen, add one white of egg, beaten to soft meringue with enough sugar to support it (about 50 g.). When frozen and velvety take out of machine and mature in freezer.

Serve next day or same night if done in the morning, this time adding a very good dash of the booze!