Grapefruit-Champagne Float Recipe

• 4 cups chilled fresh ruby grapefruit juice, from about 8 grapefruit
• 1 cup sugar
• 3 tablespoons gin (see note) or vodka
• Juice and zest of one lime
• Zest of one orange
• Juice of one lemon
• 1 1/2 teaspoons kosher salt
• 1 bottle Champagne or sparkling wine
• 1/4 to 1/3 cup pomegranate molasses, for serving

1. In a large bowl whisk together grapefruit juice, sugar, and gin until sugar dissolves.
2. Stir in lime and orange zest. Add lime juice, lemon juice, and salt incrementally to taste. The sorbet should taste as tart as it is sweet. Chill well if grapefruits were not chilled already.
3. Churn in an ice cream maker according to manufacturer's instructions, then chill for two to three hours in the freezer before serving.
4. To serve individually, serve scoops in bowls or champagne flutes and top with two to three ounces champagne and about 1 teaspoon pomegranate molasses. Or serve sorbet in a large mass in a punch bowl, scooping off chunks as needed.

fresh ruby grapefruit juice, sugar, vodka, lime, orange, lemon, kosher salt, sparkling wine, pomegranate molasses

Taken from www.seriouseats.com/recipes/2011/12/grapefruit-sorbet-champagne-float-new-years-eve-recipe.html (may not work)