Grapefruit Mango Champagne Sorbet


  • 375 ml mango nectar or purée*
  • 250 ml 100% Florida grapefruit juice
  • 250 ml champagne
  • 65 g sugar
  • Grapefruit slices for garnish, optional
  • Mint sprigs, optional


Grapefruit Mango Champagne Sorbet

In small saucepan, combine mango nectar, grapefruit juice, champagne and sugar; stir and heat over medium heat just until mixture begins to boil.Remove from heat; chill mixture until very cold.Process grapefruit mixture in an ice cream maker according to manufacturer’s directions. Place sorbet in airtight container; freeze.Scoop sorbet into chilled dessert dishes; garnish with grapefruit slices and mint sprigs, if desired.Serve immediately.