Grapefruit and Champagne Sorbet with Grapefruit Sauce

Baking and Desserts | European cuisine

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grapefruit and Champagne sorbet with grapefruit sauce.

Ingredients

Red Grape Juice - 8 pieces
Sugar - 4.6 oz
Maple syrup - ¼ glasses
Demi-sec champagne - 3 fl oz
Fresh Mint - 3 stalks

Step by Step guide

Step 1

Juice six grapefruits and remove a bit of zest from the peel, about a tablespoon. Pour the juice into a large saucepan, add sugar, syrup, and the zest. Heat the saucepan and stir to dissolve the sugar in the juice. Then strain it, pressing out all the juice from the solids, and mix in the champagne.

Step 2

Pour two cups of juice into a smaller saucepan and simmer over low heat for twenty-five minutes, stirring, until it reduces to a sauce-like consistency, about three to four times less in volume. Then let it cool and store it in the refrigerator.

Step 3

Pour the remaining juice into a bowl or a freezer-safe container and place it in the freezer for about three hours. Occasionally, take the bowl out, stir the mixture well with a fork, and return it to the freezer — this way, the juice will eventually turn into sorbet.

Step 4

Peel the remaining grapefruits, separate them into segments, and remove the white pith and membranes from each segment. Serve them with sorbet and sauce. Garnish with fresh mint leaves.