Grapefruit Slush

It's trying to get warm and we know that overnight Summer will appear and it will be in the 90's. So this recipe will cool you down on those hot days.

 Grapefruit Slush
2 cups water
2 cups sugar
2 (16 oz) grapefruit sections with juice
2 (13 oz) crushed pineapple with juice
1 med bottle maraschino cherries, drained and chopped
Conbine sugar and water, bring to boil, stirring to dissolve sugar.  Cool. Add grapefruit, pineapple and cherries. Freeze to slush.
Spoon slush into sherbet dishes. Cover with guava juice, cranberry juice or ginger ale. Add a tounch of grenadine it desired.

Pavlova

From the kitchen of:

Ingredients:
5 egg whites
1 1/4 cups sugar
1/2 tsp. cornstarch
1/2 tsp. white vinegar
1/2 tsp. vanilla

Whisk egg whites until fluffy and holding in peaks. Fold in 1/2 of sugar and all other ingredients. Add remaining sugar and whisk for four minutes until stiff peaks.

Use a baking sheet lined with parchment paper in a 10" circle. Shape pavlova mixture into a round about 2 inches high. Back at 275 for 1 1/4 hours. Remove from oven and turn upside down onto a serving plate. When cool, frost with whipped cream and fresh fruit.

Note from Jen: A truly international dessert. I was told Grandma June got this Australian dessert named after a Russian ballerina while serving their mission in Ireland. I know that my family has shared it with people from Germany, Brazil, Japan, Taiwan, Italy, Mexico, and Argentina to name just a few. How about your families? Who have you shared it with?