- 3/4 c sugar
- 3/4 c water
- 1 cup small strawberries, hulled … (this means take out the white middle)
- 3/4 cup fresh pink or ruby grapefruit juice (need about 1 large grapefruit)
- 2 – 3 tbsp fresh lemon juice (same… just 1 lemon will do :)
- 2 1/4 cups chilled brut Champagne
Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves. (You may substitute agave nectar to taste!)
Puree 1 cup strawberries in processor > this will make you 1/2 c strawberry puree .
Whisk 1/2 cup puree into sugar syrup. Mix in grapefruit juice, then Champagne.
Pour mixture into 8-inch square metal (or pyrex glass) baking pan. Freeze mixture until firm, stirring every 2 hours, about 6 hours.
** if you don’t want to stir every 2 hours… just make popsicles. **