Ruby-Red Grapefruit Sorbet with Champagne
Effervescent champagne makes this one of the most refreshing desserts you can serve. Try adding to each flute a spoonful of homemade pomegranate syrup for a gorgeous sweet-tart bubbly mix.
1 tablespoon finely grated grapefruit zest
4 cups freshly squeezed red grapefruit juice (from about 5 to 6 red-fleshed grapefruit, such as Marsh Ruby)
1 cup sugar
1 split chilled champagne
mint sprigs for garnish
Nutrition FactsPer serving: 232 calories, 0% fat (0 g; 0 g saturated), 82% carbohydrate (49 g), 18% protein (1 g), <1 g fiber, 21 mg calcium, <1 mg iron, 3 mg sodium.
Nutrition Note: Red-fleshed grapefruits provide beta carotene to boost the immune system and lycopene to protect against prostate cancer.
Read more Healthy Recipes.
- In a large bowl, combine the grapefruit zest and juice. Remove any seeds, but leave the bits of pulp.
- Place the sugar in a small saucepan and pour 1/2 cup of the juice-zest mixture over the top. Heat, stirring occasionally, until the sugar dissolves completely. (If there's no graininess when you rub a drop between your fingers, the sugar has dissolved.) Add the resulting syrup back to the remaining juice, and chill the mixture in the refrigerator.
- Freeze according to the instructions of your ice cream maker.
- Scoop the sorbet into champagne flutes, then pour the chilled champagne over the sorbet, allowing the liquid to fill the spaces between the scoops. Garnish with mint.