Instructions: In a small saucepan, bring 1/4 cup of the grapefruit juice and the sugar to a boil, stirring frequently until the sugar is dissolved. Remove from heat and let cool. Stir in remaining grapefruit juice and the corn syrup.

Pour the mixture into an 8- or 9-inch square pan and freeze 1 hour, or until frozen 1 inch around the edges. Stir well with a fork to break up large pieces of ice. Cover and freeze 3 hours, or until completely frozen.

To Serve: Once frozen, let stand at room temperature for about 10 minutes to soften, then scrape with a large metal spoon, creating coarse pebbles of ice, and serve in chilled bowls or glasses.

This recipe yields 2 cups.

Yield: 2 cups

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