Grapefruit Sorbet

2 CUPS CHAMPAGNE
1 1/4 CUP WHITE SUGAR
2 CUPS PINK GRAPEFRUIT JUICE
1 TO 2 TABLESPOONS FRESHLY GRATED GRAPEFRUIT PEEL
1/4 CUP LEMON JUICE

In a heavy saucepan, combine half the champagne with the sugar and grape- fruit peel, and heat over medium heat, stirring frequently.

Once the mixture comes to a boil and the sugar has dissolved, reduce heat to simmer for 5 minutes.

Remove the champagne mixture from heat, let sit for about 10 minutes or until cool.

Strain mixture into a bowl. Stir in the grapefruit juice, lemon juice, and the remainder of the champagne, and do not strain the pulp from the fruit juices. Mix well.

Pour into a freezer-safe bowl, cover, and freeze mixture.

When the sorbet is halfway frozen, break it up with a spoon or fork and continue to freeze until completely frozen.

Sorbet can be prepared 3 days ahead of serving.

When ready to serve, remove the sorbet from freezer, process in a blender or food processor until smooth, and continue to freeze until serving.