Tomato-Grapefruit Sorbet

• 1 c. sugar
• 1 c. water
• 4 c. chopped tomato, blended until smooth
• 4 c. grapefruit juice
• 1 tsp. orange juice concentrate, undiluted
• 2 egg whites, chilled and lightly beaten

Combine sugar and water in a small saucepan. Stir over medium heat until sugar dissolves. Simmer for 5 minutes. Remove from heat and chill in a covered jar.

Combine chilled sugar water, tomato, grapefruit juice, and orange juice concentrate in a plastic container. Place in the freezer. Whisk when crystals begin to form. Whisk 3 more times during the freezing process at hourly intervals until the sorbet has a slush-like consistency. Add the egg whites halfway through the freezing process. Move the sorbet to the refrigerator to soften 20 minutes before you are ready to serve it.

• Yields: 8 servings
• Preparation Time: 20 minutes, plus 3 1/2 hours freezing time