Pink grapefruit sorbet and champagne granita

Recipe

Step 1
Squeeze the grapefruits to obtain around 600 ml of juice. Heat 300 ml of mineral water with the sugars. When the mixture boils, leave to cook a little longer to thicken, then pour in the fruit juice and mix well. Leave to cool. Pour into your ice-cream maker and shake to make a sorbet.

Step 2

Prepare the granita: heat the water with the sugar to make a syrup. Leave to cool, then pour in the champagne and mix well. Pour into 1 ice cube tray and chill for at least 6 hours, scraping every 2 hours with the tines of a fork.

Step 3

Place a small amount of granita in the bottom of the dishes and add a dollop of grapefruit sorbet on top. Enjoy immediately.

 

♥To be enjoyed with Palmer & Co La Réserve.

Ingredients

For the grapefruit sorbet:

• 4 pink grapefruits
• 200 g sugar
• 2 sachets vanilla sugar or 1 dash vanilla essence
• 300 ml mineral water

For the champagne granita:

• 200 ml rosé champagne
• 30 g sugar
• 200 ml water