Blood Orange Champagne Sherbet
Whisk together the juice, zest, milk, champagne, sugar and vanilla – start with a smaller amount of the champagne or wine and add more to suit your taste. Chill mixture in the refrigerator until very cold, then pour through a mesh strainer to strain out the zest. Pour into your ice cream maker and freeze according to the manufacturer’s instructions, then transfer to a container and freeze until firm enough to scoop, about 4-6 hours.
Yields about 8 servings, 1/2 cup each.
Recipe slightly adapted from Blood Orange Sherbet by YummyMummy.