1 1/2 cups sparkling wine or champagne
1 cup white granulated sugar
1 Tbsp light corn syrup
1 teaspoon of lemon and or grapefruit zest
1 1/2 cups fresh grapefruit juice
1/4 cup fresh squeezed lemon juice
Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a boil so that sugar completely dissolves. Remove from heat. Strain into a stainless steel bowl (will help cool it down faster), add grapefruit and lemon juice. 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, or cover with plastic wrap and chill in the fridge overnight. you can also put the bowl in the ice compartment of the freezer for a couple hours, it chills quickly. Process mixture in an icecream maker according to directions. Transfer to a storage container and freeze until firm, at least 6 hours. Makes about 1 quart.