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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. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. Don't forget to check out my Christmas Prime Rib Dinner Menu which includes this refreshing Champagne Grapefruit Sorbet.
Champagne Grapefruit Sorbet
3 cups good quality
Champagne
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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