Pink Grapefruit Champagne Sorbet

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Pink Grapefruit Champagne Sorbet

 

2 1/2 cups fresh pink grapefruit juice, from about 3

large grapefruits

1/2 to 3/4 cups sugar

1/4 cup light corn syrup

1/2 tablespoon grated pink grapefruit peel

1/3 cup Champagne or other sparkling wine

fresh mint sprigs

 

Stir first 4 ingredients in large saucepan over medium

heat just until sugar dissolves. Strain into bowl,

pressing on solids; mix in Champagne. Refrigerate

juice mixture in bowl. Transfer cold juice mixture in

bowl to ice cream maker and freeze according to

manufacturer's instructions. Transfer sorbet to a

container; cover and freeze. (Sauce can be prepared 3

days ahead.) Serves 6.

 

 

 

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