When it comes to ice cream and such, I’m not much of an egg yolky, cook custard on the stove, kind of girl. So, when I’m in the mood for a frozen type dessert (which by the way is Mon-Sun 24/7), I usually pick up Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentsand turn to the sorbet section. It was a toss-up between Pink Grapefruit-Champagne Sorbet and Chocolate-Tangerine Sorbet. I went with the grapefruit because I had everything I needed. Yes, I had a bottle of champagne in my fridge. It’s been there since New Years Eve. What, no celebration? Oh, we celebrated. We started with margaritas though and by the time it came for the champagne, I wisely decided enough was enough.
I am firmly convinced that David Lebovitz is a genius, however when I went and googled pink-grapefruit champagne sorbet, I found them all over the place, here and here are two such versions. So, apparently the thought of pink grapefruit and champagne sorbet occurs to alot of people. Why do these things never occur to me? I could sit and ponder that for a long time, but let’s just thank goodness that I have shelf after shelf of cookbooks written by people who did the thinking for me.
David and others, good job. This was wonderful. Utterly fantastic. Insanely, utterly, fantastic. (Note to self, get a thesaurus). My grapefruits were not very juicy and I had to sub in some orange juice. Didn’t matter. Still sublimely, amazingly good.
Pink Grapefruit-Champagne Sorbet
from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
1 1/2 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 1/2 the champagne with the sugar, stirring it, until the sugar is dissolved. Remove the pan from the heat and stir in the rest of the champagne and the grapefruit juice.
Chill thoroughly and then freeze in your ice cream maker per it’s instructions.