Sherbet In The Half Shell
A refreshing citrus dessert featuring frozen grapefruit shells filled with a light, airy sherbet, perfect for summer gatherings or a tangy finish to a meal.
Ingredients
Instructions
- Halve and juice the grapefruits.
- Measure 3 cups of juice and pulp; set aside.
- Pull out and discard the membrane from the grapefruit shells; freeze the shells.
- Combine sugar and water in a small saucepan; bring to a boil, stirring until the sugar dissolves.
- Cook the sugar syrup to soft ball stage, 238°F (114°C), on a candy thermometer.
- In a mixing bowl, beat egg whites with cream of tartar and a pinch of salt until stiff peaks form.
- Gradually add the cooled sugar syrup to the egg whites, continuing to beat until glossy and fluffy.
- Gently fold in the grapefruit juice and pulp mixture.
- Spoon the sherbet into the frozen grapefruit shells.
- Garnish with fresh mint leaves or maraschino cherries before serving.
Nutrition & Diet Analysis (per serving)
233
kcal
12% DV
Protein
Fat
Carbs
Diet fit
High-protein
Under 400 cal
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).