Friday, November 11, 2011

Ruby grapefruit and lemon sorbet fizz

A delightful mix of tart and fizzy, serve in tulip champagne glasses as a light dessert.
500 ml (2 cups) ruby grapefruit juice
250 ml (1 cup) soda water
1 tablespoon caster (superfine) sugar
4 scoops lemon sorbet

Combine the grapefruit juice, soda water and sugar in a jug and chill. Pour into 4 glasses and top each with a scoop of sorbet. Make 4 small glasses. 


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