Maybe it's just me, But the look and sound of this sorbet is GIVING ME LIFE! How about you?
Full disclosure, however, this recipe will require an ice cream churn. I don't have one (insert sad face here). If you have one, then I really hope you give this one a shot. I just love the way this photo was taken too! Such talent!
2 1/2 cups freshly squeezed grapefruit juice, strained
1/2 cup sugar + 2 tablespoons
1/2 cup pomegranate juice
1/2 cup champagne
2 tablespoons freshly squeezed lemon juice
In a medium-sized sauce pot, combine 1 cup of grapefruit juice with the sugar and heat until completely dissolved. Remove from heat and add the champagne, pomegranate and lemon juices and stir to combine. Refrigerate until entirely cool. Add mixture to ice cream maker, churn for 20-25 minutes, transfer to container and freeze until ready to serve. The sorbet will yield 1 quart and will keep up to 1 week.
For some alcohol infused whipping cream ideas, click here!