Pink Grapefruit-Champagne Sorbet Cocktail Recipe

Pink Grapefruit-Champagne Sorbet Cocktail Recipe
Staff Writer
Pink Grapefruit-Champagne Sorbet Cocktail

Maren Caruso

Pink Grapefruit-Champagne Sorbet Cocktail

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.


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


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.

Grapefruit Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Grapefruit Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.