Fresh grapefruit and champagne…I’ve been meaning to experiment making some sort of sorbet for the past several years.
Especially since we have this white grapefruit tree that seems to produce hundreds and hundreds of fruit year round– hundreds and hundreds of really sour fruits. I always feel bad letting them fall to the ground and letting them be recycled into the garden waste, but there are so many of them. I don’t understand how this tree does so well; we never fertilize it or do anything to it, and it just keeps producing. I wish my other fruit trees were like that.
Up until now, I’ve only been able to use the juice to make a grapefruit rosemary marinade for chicken. Maybe this summer I’ll start working on that sorbet.
A couple of weeks ago, my friend Sonia saw my tree and asked to try a few. “Sure,” I told her, “but you’re not going to like them, they’re really, really sour.” I was so surprised when she asked for more a week later. “They’re so juicy and wonderful!” she gushed. What? Did a miracle happen? So I tried eating one…..and uhhh…..well, I wouldn’t say they’re sweet. They’re still sour, but just not quite as sour as in previous years.
Well, maybe I could use the fresh juice in a cocktail, as New Year’s is just around the corner. Champagne is definitely called for, or ginger ale for a non-alcoholic version.
Sweeten it up with a 100%juice Cranberry-Raspberry juice blend.
Goodness that was simple. Equal parts of grapefruit juice, cranberry-raspberry juice, and champagne or ginger ale. Perfectly refreshing.
I’m off to pick more grapefruit now, I know exactly what to toast the New Year in with!
- Fresh Grapefruit juice
- 100% juice Cranberry Raspberry juice blend, chilled
- Champagne or Ginger Ale, chilled
- In a pitcher or each glass, combine equal amounts of grapefruit juice, cranberry raspberry juice, and champagne or ginger ale. Stir once lightly.
