Grapefruit Sorbet

• 5 small red grapefruits
• 1 cup sugar
• 14 cup champagne

1. Could also use 4 Large grapefruit -- Marsh Ruby or Indian River.
2. Champagne may be stale or bubbly.
3. Finely grate the zest of one of the grapefruits into a medium bowl and set aside.
4. Juice all of the grapefruit, strain the juice into a bowl along with the zest.
5. Use a spatula to push as much of the juice as possible through the seive.
6. Pour one cup of the strained juice into a saucepan, add the sugar and heat, stirring constantly, until the sugar dissolves.
7. Do not boil.
8. Blend the sugar mixture with the remaining juice, add the champagne and zest and chill thoroughly.
9. Freeze the mixture in an ice cream maker following the manufacturers directions.
10. Serve with perfected sections of grapefruit and/or a little of a bubbly champagne.

red grapefruits, sugar, champagne

Taken from www.food.com/recipe/grapefruit-sorbet-477927 (may not work)