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Pink Grapefruit-Champagne Sorbet Cocktail Recipe
Mar 25, 2011 @ 12:20 PM
Posted by
Daily Value: 7%
Servings: 8
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 148Daily Value: 7%
Servings: 8
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 29g | 10% |
| Fiber | 0g | 2% |
| Sugars | 21g | 0% |
| Protein | 1g | 1% |
| Sodium | 3mg | 0% |
| Calcium | 17mg | 2% |
| Magnesium | 15mg | 4% |
| Potassium | 175mg | 5% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 1% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 33mg | 55% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 11µg | 3% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 0µg | 0% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Popular Recipes
Maren Caruso
There's nothing I like better than very, very cold Champagne. So cold that I usually drop a small ice cube into my glass to make sure it's as chilled as possible. I always feared that it was offensive and crass to ice down Champagne until I went to a tasting of Krug Champagne, considered by many to be the finest of them all. I didn't dare drip an ice cube into any of the glasses that were presented to me, but I did confide that I often did so to one of the experts, who surprised me by saying that it's perfectly acceptable to put a bit of ice in Champagne for the very reason I do it.
For this sorbet, you don't need to use the finest French Champagne. In fact, I've made it successfully with Italian prosecco and Spanish cava — without offending anyone.
Adapted from "Ready for Dessert: My Best Recipes" by David Lebovitz.
INGREDIENTS
For the sorbet:
- 2 cups freshly-squeezed pink grapefruit juice
- ¾ cup sugar
- 1 cup Champagne or other sparkling wine
For the cocktail:
- Pink grapefruit-Champagne sorbet (see above)
- Champagne or other sparkling wine, for serving
DIRECTIONS
For the sorbet:
In a small saucepan, warm ½ cup of the grapefruit juice and the sugar, stirring until the sugar completely dissolves.
Pour the mixture into a medium bowl and add the remaining grapefruit juice and the Champagne or other sparkling wine. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
For the cocktail:
To serve, scoop the sorbet into chilled serving glasses or Champagne flutes and pour Champagne or other sparkling wine over. Serve right away.
Recipe Details
Makes 1 quart sorbet
Tip: You can scoop the sorbet onto a chilled baking sheet and store the balls in the freezer so that they are quickly and easily dropped into the serving glasses just before serving.
Servings: 8
