• Mix all of the ingredients in a bowl. Chill until the mixture reaches the same temperature as that of the refrigerator, about 1½ to 2 hours.
• Spin in an ice cream maker for about 20 minutes, then freeze for 2 hours.
• To serve, scoop 2-tablespoon portions into small ramekins.
1 tsp. microplaned Vidalia or Evermild onion
1 cup freshly squeezed grapefruit juice, strained
¾ cup freshly squeezed orange juice, strained
¼ cup freshly squeezed Key lime juice, strained
¾ cup plus 1 Tbsp. simple syrup
1 cup freshly squeezed grapefruit juice, strained
¾ cup freshly squeezed orange juice, strained
¼ cup freshly squeezed Key lime juice, strained
¾ cup plus 1 Tbsp. simple syrup
This article appears in Sep 1-30, 2010.