Intermezzo

Directions

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