|This is a versatile sorbet - it's not very sweet, and the champagne lends festivity to any dinner party. I served it as a palate cleanser between courses at the L-cubed tapas dinner, and offered it for dessert at Thanksgiving this year. It's simple to make, and the alcohol content prevents it from turning into a solid sorbet-cube in the freezer. Perhaps add scoop at the bottom of your champagne at midnight on New Year's Eve?|
Definitely tailor this to the size of your ice cream maker or cake pan.
1 part grapefruit juice (The fresher, more organic, and tastier, the better. I often use Odwalla's to good effect.)
1 part decent champagne (I generally use a basic Domaine Chandon - either the Brut Classic or the Blanc de Noirs.)
A shot or two of Campari
Combine grapefruit juice and champagne. Add it to your ice cream maker, and start it running. Start dropping in Campari - this will add a little depth, and turn the sorbet a brilliant pink color. You want at least a generous shot for each 3-4 cups of grapefruit-champagne mixer. Freeze according to instructions.
I have a basic Cuisinart freezer-bowl model; I use 2 cups of champagne + 2 cups of grapefruit juice, and a shot and a half of Campari.
You could also make a granita with this recipe - Put the mix of all three ingredients in a glass cake pan, and stick it in the freezer. Every half-hour or so, break up the ice crystals with a fork, and continue freezing until you have a fluffy, snowcone-like texture.Posted by shock on December 30, 2004 | TrackBack