Best Pink Grapefruit Champagne Sorbet Recipes

Pink Grapefruit Champagne Sorbet with Pink Grapefruit Sauce image

Yield Serves 6

Number Of Ingredients 7

5 cups fresh pink grapefruit juice (from about 6 large grapefruits)
1 1/4 cups sugar
1/4 cup light corn syrup
1 tablespoon grated pink grapefruit peel
3/4 cup Champagne or other sparkling wine
2 pink grapefruits (optional)
Fresh mint sprigs

Steps:

Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves. Strain into bowl, pressing on solids; mix in Champagne. Pour 2 cups juice mixture into medium saucepan. Refrigerate remaining juice mixture in bowl. Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Refrigerate reduced mixture to use as sauce. Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Sauce and sorbet can be prepared 3 days ahead.)
Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. (Can be prepared 6 hour ahead. Place segments in bowl with juice. Cover and refrigerate.)
Chill 6 plates in freezer. Scoop 3 ovals of sorbet onto each plate. Spoon sauce around sorbet. Decorate with grapefruit segments. Garnish with mint.

Pink Grapefruit-Champagne Sorbet Cocktail image

Yield makes about 1 quart (1 liter) sorbet; 8 servings

Number Of Ingredients 4

2 cups (500 ml) freshly squeezed pink grapefruit juice
3/4 cup (150 g) sugar
1 cup (250 ml) Champagne or other sparkling wine
Champagne or other sparkling wine, for serving

Steps:

In a small saucepan, warm 1/2 cup (125 ml) of the grapefruit juice and the sugar, stirring until the sugar completely dissolves.
Pour the mixture into a medium bowl and add the remaining grapefruit juice and the Champagne or other sparkling wine. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
To serve, scoop the sorbet into chilled serving glasses or Champagne flutes and pour Champagne or other sparkling wine over. Serve right away.
tip
You can scoop the sorbet onto a chilled baking sheet and store the balls in the freezer so that they are quickly and easily dropped into the serving glasses just before serving.

Pink Grapefruit-Champagne Sorbet image

Yield makes about 1 quart (1 liter)

Number Of Ingredients 3

1 1/3 cups (330 ml) Champagne or sparkling wine
1 cup (100 g) sugar
2 1/2 cups (625 ml) freshly squeezed pink grapefruit juice (from about 3 grapefruits)

Steps:

In a medium, nonreactive saucepan, heat about half of the Champagne with the sugar, stirring frequently, until the sugar is completely dissolved. Remove from the heat and stir in the remaining Champagne and the grapefruit juice.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Perfect Pairing
Although lots of other fruit granitas go well with Pink Grapefruit-Champagne Sorbet, Raspberry Granita (page 157) makes the most stunning complement.