Prosecco-Grapefruit Sorbet

Cuisinart original


Makes about 4 cups (eight ½-cup servings)


¾             cup water

¾             cup granulated sugar

1              tablespoon grapefruit zest

                pinch sea or kosher salt

2              cups fresh grapefruit juice

¾             cup prosecco (Italian sparkling wine)

Nutritional information

Nutritional information per serving (based on ½ cup):
Calories 114 (0% from fat) • carb. 25g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 18mg • calc. 7mg • fiber 0g


1. Combine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.

2. Pour the grapefruit juice into the sugar zest mixture and whisk together. Cover and refrigerate at least 2 hours, or overnight. Strain mixture, and then whisk in prosecco prior to pouring into the ice cream maker.

3. Pour the mixture into the ice cream mixing bowl, fitted with the gelato paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 60 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.