Pink Grapefruit Champagne Sorbet
From: The Perfect Scoop by David Lebovitz
  • 1½ cups champagne or sparkling wine
  • 1 cup sugar
  • 2½ cups freshly squeezed pink grapefruit juice (from about 3 grapefruits)
  1. In a medium, nonreactive saucepan, heat about ½ the champagne with the sugar, stirring it, until the sugar is dissolved. Remove the pan from the heat and stir in the rest of the champagne and the grapefruit juice.
  2. Chill thoroughly and then freeze in your ice cream maker per it's instructions.
Recipe by The Baker Chick at