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Champagne Sorbet

Serves 8

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.


  • 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.
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