Pink GrapefruitChampagne Sorbet

• 1 1/3 cups (330 ml) Champagne or sparkling wine
• 1 cup (100 g) sugar
• 2 1/2 cups (625 ml) freshly squeezed pink grapefruit juice (from about 3 grapefruits)

1. In a medium, nonreactive saucepan, heat about half of the Champagne with the sugar, stirring frequently, until the sugar is completely dissolved.
2. Remove from the heat and stir in the remaining Champagne and the grapefruit juice.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
4. Although lots of other fruit granitas go well with Pink GrapefruitChampagne Sorbet, Raspberry Granita (page 157) makes the most stunning complement.

sparkling wine, sugar, freshly squeezed pink grapefruit juice

Taken from www.epicurious.com/recipes/food/views/pink-grapefruit-champagne-sorbet-379914 (may not work)