Champage Sorbet…oh yes

Well the blog is still broken but whatever. I wanted to update the content here with something a little more timely than Christmas decorations.

So for New Year’s (wait, it’ll get even more timely than that), we had leftover champagne after our one celebratory toast. It’s a shame to throw it out but it’s hard to preserve the bubbles, so I thought hey, I wonder if I can make champagne ice cream. With a little web-searching I turned up this recipe for champagne sorbet from Ice Cream Ireland. It was deeelicious. We didn’t bust out for the Dom Perignon but nevertheless, I got tasty, tasty results. (Deliciousness was confirmed by the neighbors who ooh-ed, ah-ed, and asked for the recipe.)

Since I didn’t have strawberries to serve with it, I decided to make a grapefruit granita. I was looking for something kind of tart to help offset what was sure to be a sweet sorbet. I really liked the combination. I wish I’d taken a photo because the pink snowiness of the granita underneath the crisp white scoop of sorbet looked lovely.

So here’s where it gets well-timed: Valentine’s Day. This would make a great little celebratory bite. Way better than a bear holding a heart.