Pink Grapefruit Champagne Sorbet

I had the intention of making this for new year’s. Unfortunately, getting sick for a week totally threw off my plans. As well as my plans of updating the blog daily while I was at home on vacation for a week. Being sick was definitely not in the plans! I figure it was God’s way of slowing me down though. I needed some downtime.

Luckily for me (and you!), our 3rd wedding anniversary is today so I still had an excuse to whip this up. So tonight we’ll have some fabulous Champagne Sorbet to celebrate three years of wedded bliss. Thanks hubby for all your support and love. I couldn’t do any of it without you by my side!

I really liked this sorbet. It was really different than other sorbets that I’ve made in the past (Peach Mango Sorbet, and Strawberry Peach Sorbet). My usual fruit sorbets are made by creating a fruit puree with very little liquid. This sorbet though is mostly liquid which created a different almost airy texture, opposed to the heavier texture of my other sorbets. I was worried after making the mixture, it tasted SO sweet. But after the final freeze, it was much more balanced! Perfect!

Pink Grapefruit Champagne Sorbet

1 1/2 c pink blush champagne
1 c granulated sugar
1 tsp light corn syrup
1 tsp of lemon zest
1/4 c fresh squeezed lemon juice (Meyers if possible)
2 1/2 c fresh grapefruit juice

Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

Pourinto a stainless steel bowl, add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night.

Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

Yields: ~1 quart

Source: Adapted from Simply Recipes