Champagne and Grapefruit Sorbet

Champagne and Grapefruit Sorbet

GrapefruitSorbet

I’m so busted.

Yes, I ranted about how you shouldn’t buy any kitchen gadget with the word “maker” in it. Yes, I’ve rabbited on an on about my tiny kitchen. And yes, despite everything I said, I went out and bought a fair-sized electric “maker”. An ice cream maker. It takes up space in the freezer, hogs my counter top and is bullying smaller items out of the pantry.

And I don’t care.

So far I’ve made an awful lemon-lime sorbet that sent my father running for the Tums, and a chocolate-chipotle-brandy ice cream so decadent you’ll have to sign a waiver before tasting it. But the clear winner in this oppressive heat is the Champagne and grapefruit sorbet. It’s like Fresca for grown ups. Only better.

I made a double batch and it’s gone. Mind you, I had help. So much help there’s none left for my sister — and I promised her a big bowl for bringing me extra copies of my essay that ran in the Globe.

I’m so busted.

Champagne and Grapefruit Sorbet
Printable recipe

Makes 1 litre

At first, you’ll taste Champagne and then the grapefruit will emerge, clean and fresh. If you’re prone to ice cream headaches, eat slowly. The sorbet is very icy. I ate my bowl(s) with my thumb pressed firmly against my right eye. It was so good even the pain didn’t stop me.

The recipe is adapted from David Lebovitz’s fabulous book The Perfect Scoop.

Ingredients

  • 1 1/2 cups Champagne or sparkling white wine (I used Asti Spumante that had been hanging around since New Years)
  • 1 cup white sugar
  • 2 1/2 cups pink grapefruit juice (I used PC’s Ruby Red)

Instructions

  1. Heat half the Champagne and all the sugar over medium-high heat. Be sure to use a non-reactive pan (Stainless steel is best. Don’t use aluminum or cast iron.)
  2. Stir until sugar is dissolved completely.
  3. Remove from heat and stir in the rest of the Champagne and grapefruit juice.
  4. Chill the mixture in the freezer until slushy.
  5. Finish freezing sorbet in your ice cream maker according to manufacturer’s instructions. (If don’t have an ice cream maker, mash the sorbet with a fork, and refreeze. Once frozen, churn in a food processor or blender then freeze again. It won’t be quite as smooth, but it will taste just as good.)

No Comments
  • Sol
    Posted at 16:58h, 18 July

    Hi Christie,

    You are so right. Champagne and grapefruit sorbet is a truly great combination.

    We combined our own Rosé de Saignée champagne – the real stuff from Champagne – with grapefruit sorbet (bought, so probably not as nice as yours). The bubbles from the champagne however, combined with the fresh/acidic grapefruit was a real treat.

    Bon appetit and regards,
    Solveig,
    Journalist, winegrower and Dane
    http://www.bobler.blogspot.com

  • Anonymous
    Posted at 17:14h, 18 July

    OK. You are offically busted. I bet you didn’t save a chocloate covered strawberry either. No wonder I haven’t been able to reach you on the phone for two days. The good news is that I can be easily moved to forgivness by a large bowl of the chocolate decadence – minus the chili! It was the most wonderful velvet texture and I would like 3 litre bowl full. Thanks muchly!! Your loving old sister.

  • Christie's Corner
    Posted at 17:29h, 18 July

    Sol, if you’ve got the real Champagne, give the recipe a try. It’s so refreshing!

    And Anonymous (who outed herself as my sister with her signature) I will make you chocolate ice cream without the burn. I will make you any kind you ask for as long as it doesn’t call for bananas.

    And yes, the chocolate dipped berries got scarfed down, too. I’m not worthy…

  • Cheryl
    Posted at 20:59h, 18 July

    Don’t you love how something with only 3 ingredients can taste so darn good? And grapefruit and champagne… sounds so fancy!!

  • Gretchen
    Posted at 09:55h, 19 July

    Yum, that looks delicious! I am leaning toward an ice cream maker with all the discussion about it.