Intermezzo - cooking recipe

Ingredients

2 c. sugar
4 c. water
2 c. freshly squeezed grapefruit juice
Liquore Galliano (optional; 1 Tbsp. per serving)

Preparation

Combine sugar and water in large saucepan.
Bring to boiling. Cook, stirring often until sugar dissolves.
Remove from heat. Stir in grapefruit juice.
Blend well.
Pour in large metal bowl; chill until very cold.
Pour mixture into Rubbermaid ice cream server.
Freeze.
Pack sorbet into 6-cup plastic server.
Store in freezer at least 2 hours.
To serve, scoop sorbet with tiny ice cream scoop into small stemmed glasses.
Spoon 1 tablespoon Galliano over each just before serving.
This is served between courses to clear palate.