Pink Champagne Sorbet
1 cup of caster (superfine) sugar
1/2 cup water
1 cup pink grapefruit juice
1 cup champagne
Place sugar and water in a saucepan over low heat and stir until dissolved. Increase to high heat and boil for one minute. Set aside to cool. Combine grapefruit juice, champagne and cooled syrup in a bowl and stir. Pour into an ice-cream maker and follow manufacturer’s instructions until firm or simply freeze in your freezer.Yum.