Grapefruit-Champagne Sorbet

Grapefruit-Champagne Sorbet (click the link above to view the original post)

from The Perfect Scoop

1 1/3 cups Champagne or other sparkling white wine

1 cup sugar

2 ½ cups fresh squeezed grapefruit juice

In a medium, nonreactive saucepan, heat about half the champagne with the sugar, stirring frequently until the sugar is completely dissolved. Remove from heat, stir in the remaining champagne and the grapefruit juice.

Chill the mixture thoroughly and freeze it according to your ice cream maker’s instructions.

*Notes: I didn’t use a saucepan, I microwaved half the champagne and the sugar in a large glass measuring cup a minute at a time until the sugar dissolved, stirring every 30 seconds. Then I chilled the champagne-sugar mixture, as well as the rest of the wine and the grapefruit juice. I combined them all once chilled and then put it in my ice cream maker. This worked perfectly for me and it seemed a lot easier than using the stovetop. It’s up to you.

recipes > frozen (9)