Grapefruit Sorbet

1. 1

   Could also use 4 Large grapefruit -- Marsh Ruby or Indian River.

2. 2

   Champagne may be stale or bubbly.

3. 3

   Finely grate the zest of one of the grapefruits into a medium bowl and set aside.

4. 4

   Juice all of the grapefruit, strain the juice into a bowl along with the zest.

5. 5

   Use a spatula to push as much of the juice as possible through the seive.

6. 6

   Pour one cup of the strained juice into a saucepan, add the sugar and heat, stirring constantly, until the sugar dissolves.

7. 7

   Do not boil.

8. 8

   Blend the sugar mixture with the remaining juice, add the champagne and zest and chill thoroughly.

9. 9

   Freeze the mixture in an ice cream maker following the manufacturers directions.

10. 10

    Serve with perfected sections of grapefruit and/or a little of a bubbly champagne.

* Per serving · 4 servings · Values may vary.

No additional tips available.