Instructions: 3-4 Lrg. pink grapefruit (enough for 1/2 cup zest and 1 cup juice)

2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt 1 cup iced aquavit (2 hrs. in freezer)

Puree half the zest for sherbet. (Reserve remaining to be candied.) Cut grapefruit segments from dividing membranes. Add enough juice to segments to make 1 quart-no water. Proceed with recipe and serve with spoonful of iced kirsch.

This can be served with candied citrus peel.

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