Pink Grapefruit Soya Sherbet

This grapefruit sherbet is dairy free, it gets its touch of creaminess from silken tofu.

Makes about 1 1/4 liters (2 1/2 pints)

Ingredients For Pink Grapefruit Soya Sherbet:

750 ml ( 11/2 pints) fresh ruby red or pink grapefruit juice
225 g (8 oz) sugar
150 g (12 oz) silken tofu

Preparation For Pink Grapefruit Soya Sherbet

In a food processor or blender, combine the grapefruit juice, sugar and tofu.  Process until smooth.  Scrape the mixture into a large bowl.  Cover and refrigerate for 2 hours.

Stir to blend and pour into the canister of an ice cream maker.  Freeze according to manufacturer instruction.  Eat at once or transfer to a cover container and freeze for about 1-4 hours before serving

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