- 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
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.