Servings: Serves 8
Cut a thin slice off the top and bottom of the grapefruit. Using a paring knife, remove the peel and white pith, turning the fruit as you cut. Holding the fruit over a bowl, cut between the membrane to release the fruit segments. Reserve the fruit. Repeat with the oranges.
Arrange the meringue shells on dessert plates. Place a scoop of sorbet in each shell. Garnish the plates with the grapefruit and orange segments.
From the Summer 2007 issue of O, The Oprah Magazine
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