Champagne Grapefruit Sorbet

Champagne Grapefruit Sorbet

3 cups good quality Champagne
1 cup sugar
1 1/4 cups water
1 cup pink or ruby red grapefruit juice, freshly squeezed
1/3 cup lemon juice, freshly squeezed

Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool.

To champagne, add sugar syrup, grapefruit juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended.


Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 8 to 10 servings.


Variation: Skip the Champagne or keep it if you choose and substitute Blood Orange Juice or one of the POM Pomegranate Juices for the grapefruit juice to make Blood Orange or Pomegranate Sorbet. Use your imagination and experiment with different fruit juices and wines. Enjoy!!