Pink Grapefruit Champagne Sorbet with Pink Grapefruit Sauce

1. 1

   Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves.

2. 2

   Strain into bowl, pressing on solids; mix in Champagne.

3. 3

   Pour 2 cups juice mixture into medium saucepan.

4. 4

   Refrigerate remaining juice mixture in bowl.

5. 5

   Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes.

6. 6

   Refrigerate reduced mixture to use as sauce.

7. 7

   Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions.

8. 8

   Transfer sorbet to container; cover and freeze.

9. 9

   (Sauce and sorbet can be prepared 3 days ahead.)

10. 10

    Cut peel and white pith from grapefruits.

11. 11

    Working over bowl, cut between membranes to release segments.

12. 12

    (Can be prepared 6 hour ahead.

13. 13

    Place segments in bowl with juice.

14. 14

    Cover and refrigerate.)

15. 15

    Chill 6 plates in freezer.

16. 16

    Scoop 3 ovals of sorbet onto each plate.

17. 17

    Spoon sauce around sorbet.

18. 18

    Decorate with grapefruit segments.

19. 19

    Garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.