Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Kathleen Desmond Stang
Recipe by Cooking Light January 1995

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Recipe Summary

Yield:
11 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a saucepan; stir well. Bring to a boil; cook 1 minute or until sugar dissolves, stirring constantly. Remove from heat; pour into a large bowl, and stir in grapefruit rind. Let cool to room temperature.

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  • Add grapefruit juice and sparkling wine to sugar mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's directions. Spoon into a freezer-safe container; cover and freeze 2 hours.

Nutrition Facts

122 calories; calories from fat 0%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.4g; carbohydrates 25.2g; fiber 0g; cholesterol 0mg; iron 1.4mg; sodium 16mg; calcium 7mg.
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