Champagne Sorbet

November 18th, 2019

I had to post this recipe before New Year’s Eve.

Because this is no ordinary ice cream recipe.  This is an ice cream that doubles as a cocktail, thank you very much.  Do you have a blender?  Then you can probably make this, because it’s really somewhat similar to a frozen cocktail, and tastes a lot better.

Because, crucially, an ice cream recipe with alcohol as an ingredient won’t freeze the same way that most ice creams do.  As a result, it doesn’t need to be churned constantly while its freezing — which means *no ice cream maker necessary.* And since every time I post an ice cream recipe, I find out that so many of you don’t have ice cream makers, I thought that posting this would be both versatile and properly festive.

Happy 2009!

Champagne Sorbet

2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water

Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves.  Remove the mixture from the heat and chill it in the fridge for one hour.

To churn the sorbet, either 1) follow the directions on your ice cream maker or 2) freeze the sorbet for 2 hours, breaking it up with a food processor or blender every 20 minutes.  Leave the sorbet in your freezer in your freezer until it reaches the desired consistency, and then serve.

Makes about 2 cups of sorbet.

Tags: desserts · food

15 responses so far ↓

  • 1 Gera // Dec 27, 2008 at 6:25 pm

    Hi Katy!

    A perfect sorbet for this ending year and better that there isn’t necessary to have an ice cream maker….so easy, a great luscious recipe 🙂

    Happy New Year!

    Gera .:. sweetsfoods

  • 2 Rita // Dec 27, 2008 at 7:56 pm

    Perfect! Santa just brought me an ice cream maker so I am looking forward to experiment with it!
    Happy New Year to you too!

  • 3 ttfn300 // Dec 27, 2008 at 8:57 pm

    how creative!  you must’ve known that I got an ice cream maker attachment for xmas!!!

  • 4 Dinneen // Dec 28, 2008 at 10:46 am

    What a simple, easy recipe — perfect for New Years Eve.  This recipe is a nice way to celebrate, without drinking too much alcohol 🙂
    Thanks and my best wishes to everyone for a wonderful, safe and healthy New Year!

  • 5 VeggieGirl // Dec 28, 2008 at 11:03 am

    DEFINITELY an appropriate New Year’s treat!! 🙂 Happy New Year to you, Katy!!

  • 6 Emily // Dec 28, 2008 at 11:06 am

    looks fabulous.  probably not wise to eat a pint of this like i would a pint of chubby hubby…

  • 7 Cynthia // Dec 28, 2008 at 10:25 pm

    Great idea for the holidays!

    Happy New Year!

  • 8 Windowshoppist // Dec 29, 2008 at 5:48 am

    Cool idea!  Could you stick fruit in there?  I’m thinking frozen strawberries (champagne and strawberries…)

  • 9 Joy the Baker // Dec 29, 2008 at 5:41 pm

    This looks totally incredible! And so easy!  I’m totally making this maybe with a touch of lavandar syrup.  Happy New Year!

  • 10 Joy the Baker // Dec 29, 2008 at 5:41 pm

    lavender… oops.

  • 11 brilynn // Dec 30, 2008 at 1:31 am

    Definitely perfect for New Years.. unfortunately I’ll be at work.  I’ll have to make this as a January treat for myself a little later on.

  • 12 Helen // Dec 30, 2008 at 12:50 pm

    ooh this sounds delicous! I can actually see myself making this and I don’t make ice cream – as I don’t have a machine! A great little recipe for a party.

  • 13 style: super girly (and a giveaway!) | Sugarlaws // Feb 10, 2010 at 3:41 pm

    […] And I have a Valentine’s Day giveaway for you guys!  I Can’t Believe It’s Not Butter has offered a great prize: a $30 American Express gift card for your Valentine’s Day dinner, and a gorgeous white serving platter!  They sent me a set and they’re fantastic, perfect for serving homemade chocolate truffles or little bowls of champagne sorbet! […]

  • 14 Champagne Sorbet | // Jul 5, 2012 at 5:38 pm

    […] Source: sugarlaws […]

  • 15 Marelyn Manning // Mar 31, 2015 at 7:45 am

    I am writing a recipe book and would love to include your lovely recipe for Champagne Sorbet. I would acknowledge you in front Acknowledgement section of my book and in the Bibliograahy at the end of the book. Do I have your permission to use your recipe please?
    Marelyn Manning

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