Get the Recipe
But let's dry our tears and put that behind us because it's nearly New Year's Eve and it's time for celebration. This is when we toast our friends, our families, and ourselves. It's when we forgive the transgressions of the holiday season and look forward to the undreamt opportunities of what's to come. Though if that process requires you hog most of the Champagne bottle to yourself, I won't judge.
If that's the case, I do suggest you make this float: a tart, ripe grapefruit sorbet blooming with orange, lemon, and the subtlest whisper of gin. And I suggest you float it in Champagne (or one of these other lovely fizzy things). And I encourage a drizzle of pomegranate molasses, sweet and tart, rich but bracing, a hopeful portent of the year to come.
Serve it in flutes (a tad perilous), by the bowl, or as a festive communal punch (to be consumed quickly). If your ice cream maker is ready to go and your grapefruits are chilled, this can be made mere hours before your guests arrive. Just juice your citrus (doubles as aromatherapy), stir in your sugar, and churn.
Though New Year's Eve is its finest calling, consider this float (or the base as a mixer) for your next brunch or cocktail party. And not only because it's beautifully tart, bright, and uplifting. It beats the pants off a Bellini.