Pink Grapefruit–Champagne Sorbet Cocktail Recipe from David Lebovitz’s Ready for Dessert

Bring out the bubbly this Valentine’s Day with this sweet cocktail from David Lebovitz’s Ready for Dessert–the paperback of which will be out next Fall!

Pink Grapefruit–Champagne Sorbet Cocktail

from Ready for Dessert by David Lebovitz (Ten Speed Press, 2010)

Makes about 1 quart (1 liter) sorbet; 8 servings

2 cups (500 ml) freshly squeezed pink grapefruit juice

3/4 cup (150 g) sugar

1 cup (250 ml) Champagne or other sparkling wine

Champagne or other sparkling wine, for serving

In a small saucepan, warm 1/2 cup (125 ml) 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.

To serve, scoop the sorbet into chilled serving glasses or Champagne flutes and pour Champagne or other sparkling wine over. Serve right away.

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.

David Lebovitz on The Recipe Club:

An Ice Cream Craze with David Lebovitz’s The Perfect Scoop

David Lebovitz comes to San Francisco

More recipes from Ready for Dessert

Recipes From Ready for Dessert by David Lebovitz