Champagne Sorbet

1 large pink grapefruit, peeled and sectioned
1 C pink grapefruit juice
2 C dry champagne
1/2 C sugar

Purée grapefruit sections, juice, and sugar in an electric blender or food processor. Blend in champagne at low speed. Freeze according to preferred method.

Suggestions:

• Artificial sweetener to taste may be substituted for sugar.
• Alcohol inhibits the freezing process, so allow additional time for sorbet to become firm.
• Serve as an elegant breakfast course, an appetizer, a palate refresher between courses, or a dessert.