Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
Preparation time: 25 minutes
Cooking time: 2 minutes


  • 2 large ruby red grapefruit
    2 teaspoons grenadine syrup
    2 egg whites
    1/4 teaspoon cream of tartar
    2 teaspoon sugar
    2 cups raspberry sorbet


  • Preheat oven at 500 degrees.
    Cut the grapefruit in halves crosswise. Cut off the sections, and discard the membranes from grapefruit. Chill shells upside down on a baking tray.
    In a mixing bowl, combine the grapefruit sections with the grenadine. Chill for 30 minutes Strain grapefruit sections and save 2 tablespoons of the grenadine juice.
    In an electric mixer, combine the egg whites with the cream of tartar. Beat the egg whites until light and fluffy, then stir in the grenadine juice and sugar.
    Continue beating until meringue is thick and firm.
    Scoop the raspberry sorbet into the grapefruit shells, filling the shells half way.
    Arrange the grapefruit sections on top of sorbet.
    Spread meringue over the grapefruit, sealing well at edges of shells.
    Bake for about a minute in oven, or until golden brown
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Grapefruit alaska

Add Comment

* Required information
Enter the word hand backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter