Pink Grapefruit-Asti Sorbet

After the insanely rich and creamy roasted banana ice-cream I made earlier this month, the wild boar wanted something lighter and refreshing for a change.

This recipe is adapted from David Lebovitz' pink grapefruit-champagne sorbet recipe. I used Asti, a type of sweet white sparkling wine instead of champagne. Since the wine is quite sweet, I omitted the sugar and sweetened it with agave nectar. It's extremely refreshing with a mix of bitter and sweet flavours. Perfect for a hot summer day or after a spicy meal!

    Pink Grapefruit-Asti Sorbet
    Printable recipe
    By Pig Pig's Corner

    Prep time: 20 mins
    Chill time: Overnight
    Churn time: 25 mins
    Yield: 1 L


        * About 600 ml fresh pink grapefruit juice (from about 4 fruits)
        * 400 ml Asti
        * 4 tbs agave nectar (more or less to taste)


        * You should get about 600 ml of grapefruit juice from 4 fruits. Make up to 1 L of liquid with Asti.
        * Add agave nectar to taste.
        * Chill the mixture overnight then freeze it in the ice-cream maker according to manufacturer's instructions.


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