This recipe is from The Greenbrier Hotel in White Sulphur Springs, West Virginia.
This is a wonderful not-too-sweet sorbet that derives its "kick" from the champagne and the tangy-sweet citrus flavor from the pink grapefruit.
Light and refreshing to the palate, the sorbet is a delicious elegant finale to any meal.
Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
Champagne Grapefruit Sorbet Recipe
Yields: 8 to 10 servings
Prep time: 15 min
3 cups good quality
1 cup granulated
1 1/4 cups water
1 cup pink
grapefruit juice, freshly squeezed
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 the 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.
Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.