Champagne and Grapefruit Sorbet

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.)