← Back to Search Results
Grapefruit and Champagne Sherbet

Photo by: Tom Eckerle
Comments: 1
 

Recipe

Yield: Makes about 1 quart

Ingredients

  • 2 cups fresh grapefruit juice, strained and chilled
  • 1 cup Champagne, chilled
  • ½ cup Simple Syrup, chilled
  • ½ cup pomegranate seeds

Equipment:

  • Ice cream maker

Directions

In a bowl, mix the grapefruit juice, Champagne, and simple syrup.  Place in an ice cream freezer and chill according to the manufacturer’s directions.

When the sherbet is frozen, remove, cover, and place in freezer.  When ready to serve, sprinkle with the pomegranate seeds.

Notes

Whenever possible, make homemade sherbet close to serving time.  If the sherbet becomes too hard, place it in the refrigerator for 45 minutes to soften up before serving.

In fact, fresh sherbet that has been frozen in the ice cream maker to restore a smooth sherbet consistency. This process may be done only once.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and does not include Simple Syrup. For nutritional information on Simple Syrup, please follow the link above.

57kcal (3%)
9mg (1%)
25mg (41%)
1mcg RAE (0%)
147mg
12mg
1g
7g
0g
8g
0mg (0%)
2mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • cc1121

    03.29.11 Flag comment

    This was easy to make and refreshing, although you don't really taste the Champagne very much.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-explorations Baked Explorations
by Matt Lewis
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lidias-italy Lidia's Italy
by Lidia Bastianich
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
mexican-everyday Mexican Everyday
by Rick Bayless
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?