Champagne Three-Citrus Sorbet

Ingredients

For the Sorbet

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  • 4 cups good quality Champagne
  
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  • 2 cups granulated sugar
  
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  • 2 cups water
  
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  • 2 cups freshly squeezed ruby-red grapefruit juice (5 to 6 grapefruits)
  
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  • 2 cups freshly squeezed orange juice (7 to 8 oranges)
  
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  • 1/2 cup freshly squeezed Meyer lemon juice (2 to 3 Meyer lemons)
  
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  • 1/2 cup heavy cream or whole milk Greek-style yogurt (optional)
  

For garnishes and citrus-honey caramel

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  • 1 blood orange or Pink Navel orange
  
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  • Confectioners’ sugar for dusting
  
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  • 2 ruby-red grapefruits
  
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  • 1/4 cup freshly squeezed grapefruit juice + segments from 1 grapefruit
  
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  • 1/4 cup freshly squeezed Meyer lemon juice
  
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  • 2 tablespoons raw orange blossom honey
  
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  • A few walnuts or any nuts of your choice
  

Directions

For the Sorbet

1. Open the champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart Picher; set aside.
2. In a medium saucepan over medium-heat, heat sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand until cooled. To the champagne add all of the juices with the pulp; stir until well blended.

3. Ice Cream Maker method: Transfer mixture to ice cream maker and process according to manufacturer’s instructions.

4. Freezer method: Pour the sorbet mixture into shallow container, cover and place in the freezer. When it is almost solid, mash it up with a fork and freeze again. When frozen-solid, place in a blender, add the heavy cream or yogurt (if using) and process until smooth. Cover and freeze until ready to serve.
   Can be prepared 3 days in advance.

For garnishes and citrus-honey caramel

1. Preheat oven to 250 degrees F.
   Wash and dry the blood orange; then slice off thin rounds. Arrange on a baking sheet lined with parchment paper or nonstick baking mat; liberally dust each round with confectioners’ sugar. Cook until completely dry, flipping and dusting some more with confectioners’ sugar, about 45 minutes to 1 hour or more.

2. To make the broiled grapefruit baskets for serving: Heat broiler, place the oven rack about 6 inches from heat. Halve grapefruits and carefully cut out the segments and then membranes with a small sharp knife, trying not to piers the grapefruit halves. Sprinkle the insides of each half with confectioners’ sugar. Broil until browned in spots on top, 3 to 5 minutes.
3. To make the honey-citrus caramel: In a small saucepan combine the juices and honey and cook over medium-low heat until it starts to boil; then turn-down the heat to low and simmer, swirling the pan occasionally, until thickened and large bubbles appear.
4. Meanwhile arrange the grapefruit segments and nuts on a plate. Slightly cool the caramel and then pour over the segments and nuts. Place in refrigerator to chill until ready to serve.