Got leftover champagne? Don’t throw it out! It can be transformed into a refreshing sorbet. I have served this sorbet as a palate cleanser in between courses at dinner parties. Guests are always surprised by the bright flavors and love it. It could also be served as dessert. Because of the alcohol content, the sorbet will never freeze solidly and is best consumed right after serving. If made without an ice cream machine, It has more the texture of a granita, which I happen to like. You can substitute any type of sparkling alcohol in the recipe and even a bubbly that has lost its fizz is fine. Of course if you don’t have any leftover champagne, you can always pop open a new bottle and sip a glass while you wait for the sorbet to freeze!
PINK GRAPEFRUIT CHAMPAGNE SORBET makes 3 1/2 cups
2 1/2 c of freshly squeezed pink grapefruit juice
3/4 c sugar
1 t grapefruit zest
2/3 c champagne
In a saucepan heat the grapefruit juice and sugar, stirring until the sugar is dissoved. Let cool, add the champagne and zest. In a shallow, freezer safe glass dish, pour the mixture and freeze. After about a couple of hours, give it a stir. Do this a few times to incorporate some air and ensure the sorbet does not freeze into a block. You could also make the sorbet in an ice cream machine, following the manufacturer’s directions. Once the sorbet has solidified, you can store it in a container for up to 3 days. Serve in a champagne coupe or flute or in a small sorbet dish. Get ready for the compliments for this crowd pleaser, you fizz whiz!
Other uses for leftover champagne include flavoring a cheese fondue, substituing it in a white wine sauce or in making a vinaigrette. To make a vinaigrette mix 3 T of champagne with 1/2 cup of olive oil, add a teaspoon of grainy Dijon mustard, chopped herbs, the juice of a 1/2 lemon, a crushed clove of garlic and salt and pepper. Wisk all ingrdients and gradually add the olive oil to emulsify. Enjoy in a salad.
So how was your party? Is there even any leftover champagne?