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!
- 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
- Add 1 1/2 cups champagne, sugar, butterscotch syrup and citrus zest to a saucepan, and boil until the sugar dissolves.
- Strain the mixture into a bowl and let stand to cool.
- Add grapefruit juice, lemon juice and the remaining 1/2 cup champagne to the mixture.
- Transfer to a freezer-safe glass or metal container, cover and freeze until firm.
- 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.
- Serve in stylish glassware and garnish as desired.
- Consume any remaining portion within a week to enjoy at it’s best.
Thanks for reading; stop by again soon!