Cool Grapefruit Ice

grated rind and juice of 2 pink or white grapefruit

1/2 cup superfine sugar

1 1/4 cups water

2 grapefruit slices, quartered, for garnish

Place the sugar and water in a saucepan and heat gently until the sugar is dissolved.  Bring to a boil and boil for about 5 minutes without stirring until a thick syrup forms.  Remove the syrup from the heat and set aside until completely cold.  Add the grapefruit rind and juice to the cold syrup and pour into a 1 1/4 quart shallow freezerproof pan.  Allow mixture to freeze in the freezer for about 30 to 40 minutes or until slushy.  Remove from the freezer and stir well with a metal spoon to blend evenly.  Return to the freezer for 30 minutes, then stir again.  Repeat once more, then cover and freeze for at least 6 hours.  Stir the mixture well and spoon into glasses or small dishes.  Makes 4 servings.

Refreshing Watermelon Frappe

1 watermelon (approximately 3 pounds), seeded, pared and cut into cubes

1/2 cup superfine sugar

finely grated rind and juice of 1 large orange

finely grated rind of 1/2 lemon

1 tablespoon lemon juice

Puree watermelon, in batches, in a blender, or crush with a potato masher.  Work the pulp through a strainer.  Put the sugar in a large bowl with the orange and lemon rind.  Slowly stir in the orange and lemon rind.  Add the watermelon puree, a little at a time, stirring constantly to dissolve the sugar.  Pour the mixture into a 1 1/4 quart plastic container and freeze uncovered for about 3 hours.  The mixture should be slushy.  Place the mixture into a large bowl and beat to break up large icy crystals.  Return to the container and cover and freeze for 2 to 3 hours.  Remove bowl from freezer and put in refrigerator and leave for 1 to 2 hours.  Break up any lumps with a fork.  Spoon into dishes and serve.  Makes 4 servings.