Champagne Three-Citrus Sorbet

• For the Sorbet
• 4 cups good quality Champagne
• 2 cups granulated sugar
• 2 cups water
• 2 cups freshly squeezed ruby-red grapefruit juice (5 to 6 grapefruits)
• 2 cups freshly squeezed orange juice (7 to 8 oranges)
• 1/2 cup freshly squeezed Meyer lemon juice (2 to 3 Meyer lemons)
• 1/2 cup heavy cream or whole milk Greek-style yogurt (optional)
• For garnishes and citrus-honey caramel
• 1 blood orange or Pink Navel orange
• Confectioners' sugar for dusting
• 2 ruby-red grapefruits
• 1/4 cup freshly squeezed grapefruit juice + segments from 1 grapefruit
• 1/4 cup freshly squeezed Meyer lemon juice
• 2 tablespoons raw orange blossom honey
• A few walnuts or any nuts of your choice

1. Open the champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart Picher; set aside.
2. In a medium saucepan over medium-heat, heat sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand until cooled. To the champagne add all of the juices with the pulp; stir until well blended.
3. Ice Cream Maker method: Transfer mixture to ice cream maker and process according to manufacturer's instructions.
4. Freezer method: Pour the sorbet mixture into shallow container, cover and place in the freezer. When it is almost solid, mash it up with a fork and freeze again. When frozen-solid, place in a blender, add the heavy cream or yogurt (if using) and process until smooth. Cover and freeze until ready to serve.rnCan be prepared 3 days in advance.
5. Preheat oven to 250 degrees F. rnWash and dry the blood orange; then slice off thin rounds. Arrange on a baking sheet lined with parchment paper or nonstick baking mat; liberally dust each round with confectioners' sugar. Cook until completely dry, flipping and dusting some more with confectioners' sugar, about 45 minutes to 1 hour or more.
6. To make the broiled grapefruit baskets for serving: Heat broiler, place the oven rack about 6 inches from heat. Halve grapefruits and carefully cut out the segments and then membranes with a small sharp knife, trying not to piers the grapefruit halves. Sprinkle the insides of each half with confectioners' sugar. Broil until browned in spots on top, 3 to 5 minutes.
7. To make the honey-citrus caramel: In a small saucepan combine the juices and honey and cook over medium-low heat until it starts to boil; then turn-down the heat to low and simmer, swirling the pan occasionally, until thickened and large bubbles appear.
8. Meanwhile arrange the grapefruit segments and nuts on a plate. Slightly cool the caramel and then pour over the segments and nuts. Place in refrigerator to chill until ready to serve.

sorbet, champagne, sugar, water, freshly squeezed rubyred grapefruit juice, freshly squeezed orange juice, freshly squeezed meyer, heavy cream, orange, confectioners, rubyred grapefruits, freshly squeezed grapefruit juice , freshly squeezed meyer, orange blossom honey, walnuts

Taken from food52.com/recipes/15774-champagne-three-citrus-sorbet (may not work)