Grapefruit Rosemary Sorbet
Based on Harold McGee's proportions in Curious Cook
Chris Shenton 2006-01-16

The proportions for this (sans rosemary) were found on the net, copied
from Harold McGee's book.  The Salt is based on Shirly Corriher's book
CookWise.

Our ice cream maker is cheap but effective. It uses a coolant-filled
container that you pre-freeze, then you fill it with the chilled
mixture and it spins on a motorized base.

1/2	C	Water
13	Tbs	Sugar (about 3/4 C)
1	pinch	Salt 
1	sprig	Rosemary, fresh, bruised
1	C	Grapefruit Juice, fresh squeezed, seived to remove pips

Add Water, Sugar, Salt and Rosemary to pot.
Heat and stir until sugar is dissolved.
Cover and let steep to infuse Rosemary about 15 minutes; remove Rosemary.
Add syrup to Grapefruit Juice: you should have about 2 Cups liquid.
Chill in freezer for an hour, just before freezing point.
Add to ice cream maker and process per instructions.
Scoop out into covered freezer-proof container and freeze hard overnight.