2/3 envelope (2 tbsp.) plain gelatin
2 tbsp. cold water
2 c. hot water
1 1/4 c. sugar
1/16 tsp. salt
2 tbsp. lemon juice
1 c. grapefruit juice
1 egg white, beaten stiff

Soak gelatin in cold water. Bring hot water, sugar, and salt to a boil and boil 5 minutes. Dissolve gelatin in this hot liquid. Cool thoroughly. Add fruit juice and egg white to syrup, mix well, pour mixture into freezing tray, freeze until mushy. Remove, beat until smooth and fluffy but not melted; return to freezing tray, continue freezing until firm.