First off, Happy Valentine's Day! I know this holiday can be a sticky one for some, but I promise this dessert will please EVERYONE...21 and up that is. As I sit here watching couples Wheel of Fortune (yes, really), I think back on all the Valentine's Days I've spent with Jeff and the only one that I can really remember vividly is our first. We were in college and had been dating less than a month. He invited me over to his apartment and told me he was making me dinner. I was so
I showed up at his apartment with chocolate chip cookies and a 40 oz. yep. Jeff was still making dinner. He'd called his mom earlier in the week and asked how to make baked tortellini. I tried to make awkward conversation with his roommates. He gave me a dozen red roses, the first flowers ever from a boy who wasn't my dad. I gave him the above mentioned 40 oz. while his friends all dove into the cookies.
Today we celebrate our 7th Valentine's Day together. That sweaty nervous awkward time has passed and I am now so fully committed to this man. I can't wait to get home and make homemade pizza, exchange cards, and cuddle on the couch while dipping spoons into this festively pink champagne sorbet.
Thank you so much for reading
Happy Valentine's Day,
*Adapted from this recipe
- 1 1/2 cups champagne or sparkling wine
- 1 cup sugar
- 1 tbsp light corn syrup
- zest of 1 lemon
- juice of 1 grapefruit
- juice of 2 lemons
Strain the champagne mixture into a bowl along with the grapefruit juice, lemon juice, and water. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover and place in the refrigerator overnight (this is what I did).
Take the mix for a spin in the ice cream maker following maker instructions. I let me go for 20 minutes or so. Transfer sorbet to a freezable container and let firm for several hours until desired consistency is reached.