Pink Grapefruit Ice - Imperial Sugar

Pink Grapefruit Ice

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.

Memories & Stories

Imperial Sugar Company,
I was born in 1922, in rural Arkansas. We had no electricity until 1938 and no gas service. Our cooking was done on a wood cookstove. I not only had to learn to cook the food but to build the proper fire. For baking bread, you needed a hotter fire than baking cookies or cakes. That was quite a trick for beginners. After many trials, I eventually mastered the art of proper fire building. My mother mixed biscuit dough by hand. I tried a time or two and gave up to use a spoon and mixing bowl. My biscuits turned out much better but my mother never approved my method.

Sincerely,
Lucy Staton