- 1 1/2 cups champagne
- 1 cup sugar
- 1 tablespoon light corn syrup
- 1 teaspoon lemon zest
- 1 1/2 cups grapefruit juice
- 1/4 cup lemon juice
Add champagne, sugar, corn syrup, and lemon zest is a small saucepan. Bring mix to a boil until sugar is dissolved, this also helps to burn off some of the alcohol. Strain mix into a bowl and let cool to room temperature.
Transfer to refrigerator for several hours until mix is properly chilled.
Add to prepared ice cream maker and churn to manufacturer’s directions. Place in freezer until firm and enjoy.
(Recipe adapted from: http://www.simplyrecipes.com/recipes/champagne_sorbet/)