Makes approximately 1 litre

INGREDIENTS

¾ cup sugar

1½ cups water

¾ cup fresh ruby red grapefruit juice, chilled

1 small egg white, lightly beaten

METHOD

1. Combine sugar and water in a saucepan over a low heat. Cook, stirring, until the sugar has dissolved. Increase heat and simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until needed.

2. Pour sugar syrup and grapefruit juice into ice cream bowl. Select ice cream mode to start mixing.

3. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.