You want nice tangy-fresh juices for this sorbet and don’t strain them, leaving any bits of floating pulp in for texture. This light and refreshing dessert featuring winter’s best seasonal citrus is adapted from a recipe from one served in the dining room at the Greenbrier in White Sulphur Springs, W. Va., which ran in the San Jose Mercury News over a dozen years ago as a requested recipe from America A La Carte. It’s a keeper.
Makes 1 1/2 to 2 quarts
- 3 cups good-quality champagne of choice
- 1 cup sugar
- 1 1/2 cups water
- 1 cup freshly squeezed pink grapefruit juice
- 1 cup freshly squeezed lemon juice
Pop the cork from the champagne bottle and let stand on the counter 1 to 2 hours to reduced the effervescence. Gradually pour the flat champagne into a 2-quart Pyrex measuring cup or deep container. Set aside, uncovered.
In a large saucepan over medium heat, combine the sugar and water and stir to dissolve the sugar. Set aside to cool. (Can be made the day ahead and refrigerated.) If the citrus juices are not cold, refrigerate 1 to 2 hours.
To the champagne, add the cooled sugar syrup, grapefruit juice, and lemon juice. Pour into canister of an ice cream maker and freeze according to the manufacturer’s directions. Transfer to a covered container and freeze at least 1 hour or as long as 3 days before serving.