Pink GrapefruitChampagne Sorbet

1. 1

   In a medium, nonreactive saucepan, heat about half of the Champagne with the sugar, stirring frequently, until the sugar is completely dissolved.

2. 2

   Remove from the heat and stir in the remaining Champagne and the grapefruit juice.

3. 3

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

4. 4

   Although lots of other fruit granitas go well with Pink GrapefruitChampagne Sorbet, Raspberry Granita (page 157) makes the most stunning complement.

No additional tips available.