Makes approx. 4 cups
1 cup sugar
1 cup water
1 cup champagne
8 medium pink grapefruits, juiced with pulp
Make a simple syrup in a medium saucepan by combining the sugar, water and chopped fresh herbs. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. When syrup is cool combine syrup, champagne and grapefruit juice in a bowl and mix well. Pour into a low dish and freeze. Using a fork, scrape puree every 20 minutes while it freezes. This should create flaky crystals. Keep frozen dish covered while freezing. Freeze and scrap until desired consistency.