I love champagne sorbet. It was a special occasion treat for me growing up. Every time there was a special occasion birthdays, anniversaries, graduations etc. my dad liked to go to a very small little French restaurant run by a Turkish chef. He always made champagne sorbet for us when we came in. It was the perfect palate cleanser. But beyond that it was perfectly pink, perfectly sweet and made my teenage self feel very grown up and sophisticated.
This is where you can use not leftover champagne, because lets face it… who has leftover champagne… but maybe you have that bottle that you passed out before you opened. This recipe is very easy. You can either make it in an ice cream maker or make it 'granita' style.
2 cups champagne (pink preferably) chilled
1/4 cup sparkling mineral water
3 tbsp grapefruit juice
1 1/4 cup fine granulated sugar
Heat the water, grapefruit juice and sugar in a saucepan over medium heat until the sugar is completely dissolved. Remove from heat and chill completely. Once completely cold add the champagne and stir until well blended.
Either place in ice cream maker and freeze according to directions or pour mixture into shallow baking dish. Place in freezer and freeze mixture for 2 hours. With a fork, scrape and break up the mixture. Freeze another hour and then scrape again. Repeat until you achieve a frozen texture you like. I like to serve with a mint sprig.