Recipe Results: Pink Grapefruit & Champagne Sorbet

In addition to the small appliances and linens my Gay Husband handed down to me before his move, he also gave me a lot of food items that he would have otherwise tossed.

This included 4 very ripe pink grapefruits and one split of sparkling wine.  These just happen to be 67% of the ingredients in the Pink Grapefruit and Champagne Sorbet recipe in David Lebovitz's The Perfect Scoop.  The recipe isn't online and I didn't modify it enough to justify posting it, but probably if you are as fascinated by frozen desserts as I am, you already own the book or have it on your list. 

It seemed, in recent weeks, that Spring had officially sprung here in Seattle, so as I planned my menu for the dinner, I didn't think it would be too out of scope to have a little sorbet.

Then the day of dinner, this happened:

Which isn't exactly citrus-sorbet weather.

Neverthless, I forged ahead with my dessert plans.

The recipe calls for 1 1/3 cups of champagne, but the split only had about 1 cup, so I made up the difference in grapefruit juice.  I don't know if it was due to this or inadequate mixing time, but the resulting sorbet was a little icier than probably desired.

But tasty nevertheless.  This is what it looked like:

And this is what it tasted like:

Mainly this:

mixed with this, obviously

with undertones of this

and a surprising and yet pleasant and harmonious hint of this:

I'm going to attempt to do some kind of rating system for these Recipe Result columns, and I would say this is a 3-star dessert on a scale of 1-5, possibly to be bumped up to 4 if I can work out the texture issues.