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1. In a small saucepan combine the water and sugar and bring it to a simmer over a medium flame.
2. Stir it until all the sugar is dissolved.
3. Chill it for at least 1 hour after you have allowed the syrup to cool.
4. Combine the syrup with the 4 tablespoons of lemon juice, 1 teaspoon of grenadine, 2 1/2 cups grapefruit juice and 2 teaspoons Pernod.
5. Taste.
6. Depending on the acidity of all of the fruit you might want to add more lemon juice but be sure not to make it too sweet. Add more grenadine if you want it to be pinker.
7. Chill the mixture for 2 hours, then freeze it in an ice cream maker.
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