Normally I totally ignore Valentines day due to my distaste for the holiday. However, I haven’t been in the kitchen AT ALL since I’ve been back from our winter vacation, so I’m taking any excuse I can get. So to celebrate the day, I’m making a pink grapefruit and champagne sorbet and serving it over champagne.
The sorbet has a very strong champagne flavor up front, followed by a strong but sweet grapefruit flavor. Mixed with the champagne, you get a elegant cocktail fit to make anyone’s day a little more bubbly.
Directions: In a small saucepan, gently heat some of the grapefruit juice (~1/2 C) and stir in the sugar. Heat until the sugar dissolves completely. Pour the sweetened grapefruit into a medium bowl. Add the remaining grapefruit juice and 1 C of the champagne. Cover the bowl and chill the mixture in the refrigerator until very cold. (I did overnight.)
Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. I’m using a ice cream maker attachment for a kitchen aid mixer. (See tips below.) To serve this cocktail, scoop the sorbet into chilled glasses and pour Champagne over the sorbet.
This was my very first time using my ice cream attachment (exciting!!), so I gathered a few tips from friends and from other blogs:
- Chill the bowl in your freezer for at least 16 hours, making sure your freezer is on the coldest setting.
- Make sure everything is as cold as possible before making the ice cream.
- Before adding anything to the bowl, make sure you have the mixer on “stir” speed, otherwise you’ll build up an ice layer on the surface of the bowl.
- Normally for ice cream, you churn for 25-30 minutes. In this instance, because it’s a sorbet, it doesn’t take as long. Just put the mixer on Stir speed for 7-12 minutes.
- The sorbet or ice cream will still be soft coming straight out of the bowl. So after churning, transfer the ice cream to an airtight container and freeze for at least 2 hours.
- If you’re making an ice cream with mix-ins, freeze them ahead of time to help keep everything cold while churning.
- Ice cream at the store includes stabilizers that prevent large ice crystals and keep the ice cream “scoopable,” or softer straight out of the freezer. To achieve this same affect, add a little liquor to your mix.