Dr No's Champagne Sorbet

 Dr No's Champagne Sorbet

Ingredients

1 and a half cups/375ml of sparkling wine or champagne

1 cup/200g of white sugar

1 teaspoon of lemon zest

1 and a half cups/375ml of fresh grapefruit juice

a quarter of a cup/65ml of freshly squeezed lemon juice

Put the champagne, sugar and zest in a pan. Boil to dissolve the sugar. Remove from the heat.

Put the mixture into another bowl. Add the lemon and grapefruit juice, cover the bowl and place the refrigerator for 5 hours.

To make the sorbet use an ice cream maker.  Or to make in the freezer, freeze the mixture for 2 hours, break the mixture up with a fork and freeze again. When it is completely frozen blend the mixture in a food processor or use a hand blender, return to the freezer and when it is frozen it is ready to serve.