Granted, this might sound like something served at a Midwestern Passion Party in decoratively etched plastic goblets from Dollar Tree, but it’s probably one of the most refreshing sorbets you’ll ever taste, not to mention the perfect antidote for heavy winter stews and braises. It’s also seasonal—meaning grapefruits are probably on sale at your local supermarket right now—and super-easy to make. Even if you don’t have an ice cream maker, you can easily turn this into a granita: Just freeze it in a wide, shallow container and then break it up with a fork.
Adapted from David Lebovitz’s The Perfect Scoop. It’s not cheap by any stretch of the imagination, but if you have any money left in the budget at the end of the week or plan on having people over, it’s worth it.
• 2 1/2 cups pink grapefruit juice (I used 2 very large grapefruits): $3.12
• 1 1/3 cups (not real) champagne (I’m counting the cost of the whole bottle here, because it’s not like you can save the rest): $5.49
• 1 cup sugar: 21 cents
TOTAL: $8.82/6 = $1.47/serving
Cut the grapefruits in half and juice them.
Open champagne, apparently taking care not to drink straight from the bottle, because having fun is not allowed. (Really? who opens a champagne bottle at their face?) (Never mind, don’t answer that.)
Heat the sugar with half the champagne in a small saucepan until sugar dissolves. Let cool slightly, then pour in the grapefruit juice and rest of the champagne. Chill, covered, for several hours in the fridge, preferably overnight, then churn in your ice-cream maker.
It will probably be pretty soft and slushy, so you’ll want to let it “cure” in the freezer for a couple hours to harden up.