Grapefruit Sorbet

1. Section grapefruit. Squeeze juice from membranes. Place grapefruit sections and juice in a large blender; blend until pureed, about 30 seconds.
2. Bring sugar, honey and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Boil 1 minute without stirring. Remove from heat.
3. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Reduce speed to medium and beat in sugar mixture in a slow, steady stream. Continue beating 5 minutes, scraping down sides of bowl.
4. Fold egg white mixture into puréed grapefruit. Chill at least 6 hours or overnight. The mixture may separate while chilling; whisk until smooth before freezing.
5. Freeze in an ice-cream maker according to manufacturer's instructions. Serve at once or freeze for up to 3 months.

Recipe by Bruce Weinstein and Mark Scarbrough.

Want more help? Check out this step-by-step video on how to section citrus.