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    Champagne Grapefruit Sorbet


    Source of Recipe


    Internet

    List of Ingredients




    3 cups good quality champagne
    1 cup sugar
    1 1/4 cups water
    1 cup pink grapefruit juice, freshly squeezed
    1/3 cup lemon juice, freshly squeezed

    Recipe



    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.


 

 

 


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