Pink Grapefruit Prosecco Sorbet
- Yield servings
- 4 grapefruit
- 1 cup sugar
- 1/4 cup clear syrup (kane)
- 3 cups prosecco
- Zest thin strips of peel from 2 of the grapefruit.
- Combine with the sugar, syrup and prosecco and simmer 5 minutes.
- Strain, discard peel.
- Juice the grapefruit, strain and add to the syrup.
- Freeze to sorbet.
- Serve in “shot” glasses with a sprig of mint.
Recipe courtesy Lake Austin Spa Resort