Lime Sobert with Candied Grapfruit and Sugared Mango Chips
By Execuitve Chef Thomas Henzi, Century Plaza Hotel and Tower

Ingredients:
1 cup Sugar
3 tbls. Corn Syrup
2 cups Water
1 Lime zest
1 Lemon zest
1 cup Lemon Juice
1 tspn. Ice Cream binding agent or 2 tbls. Pasturized Egg-whites
1/3 cup finely chopped Candied Grapefruit

Procedure:
1. Combine all ingredinets except lemon & lime and bring to a boil, then ad lemon and lime.

2. When cool, ad water, lemon jucie, lime juice and binding agent.

3. Chill 2 hours, Pour into ice cream freezer and add finely chopped grapefruit to the sorbet.

4. Fill coneshaped paper cups for a unique mold and freeze overnight.