Intermezzo

Instructions

1. Combine sugar and water in a large saucepan.
2. Bring to a boil. Cook, stirring often until the sugar dissolves.
3. Remove from heat. Stir in grapefruit juice.
4. Blend well.
5. Pour the mixture into a large metal bowl and chill until very cold.
6. Pour the chilled mixture into a Rubbermaid ice cream server.
7. Freeze the mixture.
8. Pack the sorbet into a 6-cup plastic container or server.
9. Store in the freezer for at least 2 hours.
10. To serve, scoop the sorbet with a tiny ice cream scoop into small stemmed glasses.
11. Spoon 1 tablespoon of Galliano over each serving just before serving.
12. Serve as a palate cleanser between courses.