3 cups good quality Champagne
1 cup granulated sugar
1 1/4 cups water
1 cup Delizia Grapefruit White Balsamic Vinegar
1/3 cup lemon juice freshly squeezed
Pop cork from champagne bottle 1 to 2 hours before serving. Gradually pour champagne, allowing for foaming, into a 2 hurt container, set aside. In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool. To champagne, add sugar syrup, grapefruit balsamic, and lemon juice (do not strain pulp from juices); stir until thoroughly blended. Transfer mixture to ice cream maker, process according to manufacturer’s instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
Makes 8-10 servings