Lime Sorbet

Boil sugar in a saucepan with 4 tablespoons water until syrupy, then cool.

Rinse limes with hot water, pat dry and peel with a vegetable peeler. Squeeze juice from limes. Cut lime peel into fine strips. Add lime juice and lime peel to the saucepan and let rest for 12 hours. Beat egg white in a bowl until stiff and fold into the lime syrup.

Freeze lime mixture in an ice cream machine or pour into a shallow metal bowl and freeze while stirring occasionally.

Peel grapefruit with a sharp knife and cut out fruit segments. Collect resulting juice.