Saturday, June 11, 2011

ice cream endeavor, part 4: grapefruit champagne sorbet

we had a bout of record-breaking rain last weekend, but luckily it has warmed up and actually feels like summer now. i went to the beach yesterday and got a sunburn in the shape of my swimsuit bow on my back, but that's okay because it's summer. in celebration of this lovely season, i made my first sorbet.

pink grapefruit–champagne sorbet from the perfect scoop
(makes about 1 quart)

1 1/3 cups champagne or sparkling wine
1 cup sugar
2 1/2 cups freshly squeezed pink grapefruit juice (from about 3 grapefruits)

in a medium, nonreactive saucepan, heat about half of the champagne with the sugar, stirring frequently, until the sugar is completely dissolved. remove from 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.

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