Juice of 3 pink grapefruit, strained (about 2½ cups)
Juice of 2 lemons, strained
1¼ cups Imperial Sugar/Dixie Crystals granulated sugar
2 TBSP juice from marachino cherries (poured from the bottle)
¼ cup water
Combine all of the ingredients in a saucepan and heat, stirring, until the sugar is completely dissolved. Cool to room temperature, then pour into a shallow pan (an 8 – inch square cake pan works well) and place in the freezer.
When the mixture begins to freeze around the sides and on the bottom of the pan, remove it from the freezer and stir until smooth. This breaks down any large ice crystals that have formed and gives the ice a finer texture.
Return to the freezer and freeze until fairly solid, or until it reaches the consistency you desire.
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