Sobert with Candied Grapfruit and Sugared Mango Chips
By Execuitve Chef Thomas Henzi,
Century Plaza Hotel and Tower
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
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.
Fill coneshaped paper cups for a unique mold and freeze overnight.