Grapefruit, pomegranate, and champagne sorbet
Grapefruit Pomegranate Champagne Sorbet
Makes 1 quart
2 1/2 cups freshly squeezed grapefruit juice, strained
1/2 cup sugar + 2 tablespoons
1/2 cup pomegranate juice
1/2 cup champagne
2 tablespoons freshly squeezed lemon juice
In a medium-sized sauce pot, combine 1 cup of grapefruit juice with the sugar and heat until completely dissolved. Remove from heat and add the champagne, pomegranate and lemon juices and stir to combine. Refrigerate until entirely cool. Add mixture to ice cream maker, churn for 20-25 minutes, transfer to container and freeze until ready to serve. The sorbet will keep up to 1 week.
Beet, Fennel, and Orange Salad
1 beet, thinly sliced
1/4 bulb fennel, thinly sliced
2 oranges, sliced 1/2 inch thick
2 tablespoons champagne vinegar
1 tablespoon honey
1-2 tablespoons extra-virgin olive oil
Sea salt, to taste
2-3 sprigs of fennel fronds
1/4 bunch micro herbs, (sorrel, tarragon, chervil, or mint)
3-4 scoops of grapefruit-pomegranate sorbet
Thinly slice beets, fennel, and oranges and arrange on plate. Whisk together the vinegar, honey, and olive oil just until emulsified. Season with sea salt and drizzle over salad.
Place a few scoops of sorbet within pockets of the salad. Garnish with fennel fronds and micro herbs and serve.