Grapefruit sorbet

Put the sugar in a saucepan and add a glass of water, stirring with a wooden spoon until sugar is completely dissolved.

Cover the saucepan and let it sit for syrup about 40 minutes, stirring occasionally.

Meanwhile, squeeze the oranges and the lemon juice and filtered.

Add the citrus juice Syrup and mix well.

Pour the mixture into freezer trays, complete their divisors, and consolidate the sherbet for about 3 hours.

After this time, remove the trays from the freezer and collect the cubes in the Blender jar.

Operate the unit at maximum speed, thereby reducing cream cubes.

Incorporated in this cream the egg white snow mounted, then put the mixture back into the freezer for about 30 minutes.

With this process the sorbet will be whipped and not very watery.