The bittersweet juice of fresh grapefruit and its fragrant zest combine with bubbly, bright-tasting Champagne to create this beautiful, pale-pink sorbet. Cool and mildly sweet, it is a refreshing conclusion to an opulent winter meal.
- 2 cups cold water
- 1 cup rosé Champagne or sparkling wine
- 1 1/4 cups superfine sugar
- 2 large ruby red or pink grapefruits
In a blender, combine the cold water, Champagne and sugar. Finely grate the zest from 1 of the grapefruits, then squeeze 1/2 cup grapefruit juice from the zested fruit. Add the grapefruit zest and juice to the blender.
Using a paring knife, cut away the peel from the remaining grapefruit and cut the flesh into segments, reserving any juice. Squeeze the membrane that’s left behind over the blender to extract any additional juice, then discard. Add the grapefruit segments and juices to the blender. Purée until smooth, then pour the mixture into a nonreactive bowl, cover and refrigerate for 2 to 3 hours.
Freeze the chilled grapefruit mixture in an ice-cream maker according to the manufacturer’s instructions. If desired, pack it into an airtight container and freeze until very firm.
Scoop the sorbet into bowls and serve immediately. Makes 1 quart sorbet; serves 6 to 8.
Adapted from Williams-Sonoma New Flavors for Desserts, by Raquel Pelzel (Oxmoor House, 2008).