PINK GRAPEFRUIT AND BUTTERSCOTCH CHAMPAGNE SORBET

Sep 5

It’s hard to believe that summer is already coming to an end, as it seemed to have side-stepped the UK this year. Oh well, given the reputation of ‘Great British Summer’, I kinda knew that my trip to Antigua & Barbuda for Sailing Week earlier this year was going to be my only decent dose of sunshine before I set off again for another holiday away from the UK. So really, I’m not that surprised.

Although the sunshine has been a little scarce around here, it hasn’t stopped me making and serving up summery cocktails and desserts throughout the season. I made a few old favourites, and I’ve added my own touches and tastes to classic recipes to create new things. Overall, it’s been fun a whole lot of fun, and I’m pretty pleased with the feedback I’ve been getting too! My Pink Grapefruit and Butterscotch Champagne Sorbet has been a firm favourite among my friends, so I’ve decided to share the recipe here today. Have fun making it, and I hope you’ll enjoy it as much as we do!

 

pink grapefruit and butterscotch champagne sorbet 1 - www.18chelseamews.com

 

INGREDIENTS:

  • 2 cups champagne or sparkling wine (divide and set aside 1/2 cup for adding later in step 3 below)
  • 1 1/2 cups fresh grapefruit juice
  • 1/4 cup fresh squeezed lemon juice
  • 1 tbsp butterscotch syrup
  • 1/2 cup white granulated sugar
  • 1 teaspoon of lemon zest
  • 1/2 teaspoon grapefruit zest

 

pink grapefruit and butterscotch champagne sorbet 3 - www.18chelseamews.com

pink grapefruit and butterscotch champagne sorbet 2 - www.18chelseamews.com

 

INSTRUCTIONS:

  1. Add 1 1/2 cups champagne, sugar, butterscotch syrup and citrus zest to a saucepan, and boil until the sugar dissolves.
  2. Strain the mixture into a bowl and let stand to cool.
  3. Add grapefruit juice, lemon juice and the remaining 1/2 cup champagne to the mixture.
  4. Transfer to a freezer-safe glass or metal container, cover and freeze until firm.
  5. For a creamier, less icy texture scoop the whole container of sorbet after initial freezing (do not allow to melt completely), then refreeze before serving.
  6. Serve in stylish glassware and garnish as desired.
  7. Consume any remaining portion within a week to enjoy at it’s best.

 

pink grapefruit and butterscotch champagne sorbet 4- www.18chelseamews.com

 

Thanks for reading; stop by again soon!

Nova

Please leave a comment. I would love to hear from you!

comments +

  1. Toni-Ann

    September 5th, 2015 at 18:34

    This looks so yummy! Definitely going to make myself some… As soon as I can get my hand on some good champagne. 😀

  2. Nova Williams

    September 5th, 2015 at 19:15

    Thanks Toni! Awesome, let me know when you make it! You can also use Prosecco or any other sparkling wine. 🙂

  3. Norman Palmer

    September 5th, 2015 at 20:47

    Can I add Wray and Nephew white rum.

  4. Nova Williams

    September 5th, 2015 at 21:17

    Oh yes, I’m sure you can add a splash. You’ll have to be careful with the portions as the high alcohol content will affect the freezing process. Alcohol doesn’t freeze in home freezers.

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