Pink Grapefruit-Champagne Sorbet Floats

Pink Grapefruit-Champagne Sorbet Floats

Ingredients

• For the Sorbet
• 2 1/2 cups pink grapefruit juice, divided
• 1/2 cup champagne
• 3/4 cups sugar

• For the Floats
• Pink grapefruit-champagne sorbet
• Champagne
• Pink grapefruit, thinly sliced for garnish

Instructions

1. Before starting, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in your freezer for at least 6 hours before you attempt to churn the sorbet.
2. Make the sorbet. In a saucepan over medium heat, stir together 1 cup of the grapefruit juice, the champagne and the sugar until the sugar is completely dissolved. Remove from the heat and stir in the remaining grapefruit juice. Transfer the mixture to a clean bowl and refrigerate it until well chilled, about 4 hours.
3. Once chilled, pour the sorbet base into the canister of your ice cream maker. Churn until the mixture is nearly frozen and slush-like, about 20 minutes. Transfer the sorbet to a freezer-safe container and place in your freezer until it becomes firm, about 2-4 hours. The recipe makes enough sorbet for approximately 16-18 floats.
4. Make the floats. Scoop a small amount of sorbet into your glasses. Top with champagne. Garnish with slices of pink grapefruit, if desired. Serve immediately.

Notes