menu for the smiths wedding

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… pink grapefruit juice of 1 lemon 1 cup of white wine 1/3 cup campari 2 egg whites mint leaves Bring 1 cup of water to a boil with sugar then leave to cool. Combine the grapefruit and lemon juices. Whip the egg white to soft peaks and fold into liguid. Freeze until creamy stirring frequently to give foamy texture. Serve with mint leaves. ------------------------------------------------------------------------ **Bibliography** Bibliograghy The complete Italian Cook book Written by: Carlo Bernasconi and Christian Teubner PGS. 70, 106, 369, 391