Ingredients

Serves 8

Pink sorbet
¾ cup CSR Smart White Sugar.
¾ cup water
750ml fresh ruby red grapefruit juice (or bottled juice - ½ pink grapefruit, ½ cranberry juice)


Jellies
750ml Dessert or Sparkling Wine
60ml  white wine
⅓ cup CSR Smart white Sugar
9 gelatine leaves (soaked in cold water then squeezed out well)
1 small sheet of edible gold leaf, torn into tiny pieces (or you can buy flakes)

Method

To make the sorbet, place the sugar and water in a small saucepan over
medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring
to the boil. Simmer for 2 minutes or until syrup thickens slightly. Stir in
the grapefruit juice and set aside to cool. Pour the mixture into a shallow
30 x 24cm metal tin.
 
Cover with foil and place in the freezer for 6-8 hours or until firm. Use a
metal spoon to roughly break up the sorbet. Transfer half the sorbet mixture
to the bowl of a food processor and process until smooth. Transfer to a
sealable plastic container. Repeat with remaining sorbet mixture. Place in
the freezer for 3-4 hours or until firm.
 
For the jellies, place the combined wine and sugar in a saucepan over medium
heat and stir for 5 minutes or until sugar dissolves. Bring to the boil.
Cook for 2 minutes or until syrup thickens slightly.  Add the squeezed out gelatine
leaves to the hot wine mixture and stir until the gelatine dissolves.
Divide among eight 150ml-capacity moulds. Place in the fridge and keep
checking until they are just thickening slightly.  When this happens, stir
through a small amount of gold leaf into each jelly mould and return to the
fridge until set.
 
To serve, dip the base of 1 mould in hot water for 20 seconds. Loosen the
jelly with a knife, then turn onto a serving plate. Repeat with remaining
moulds. Serve with a scoop of sorbet.