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Champagne Sorbet

Champagne sorbet is a frozen dessert made by blending champagne with sweeteners and sometimes fruit, then freezing the mixture until firm. It has a light, icy texture with a sparkling, bubbly flavor that captures the essence of celebration. The final appearance is a smooth, icy scoop with a delicate, shimmering surface.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle Champagne or sparkling wine chilled
  • 1/2 cup sugar adjust based on sweetness preference
  • 1 lemon juice fresh lemon juice optional, for brightness

Equipment

  • Blender
  • Freezer

Method
 

  1. Combine the sugar and lemon juice in a small bowl and stir until the sugar dissolves completely, creating a simple syrup.
  2. Pour the simple syrup into a blender and add the chilled champagne slowly, blending gently to mix without losing too much fizz.
  3. Blend the mixture on low speed just until combined—avoid over-blending to retain some sparkle and bubbles.
  4. Pour the blended mixture into a shallow, freezer-safe dish, spreading it out evenly with a spatula.
  5. Place the dish in the freezer. Every 30 minutes, use a fork to scrape and stir the mixture, breaking up ice crystals and ensuring a smooth, airy texture. Repeat this process 3–4 times.
  6. Once the sorbet is firm and smooth with a slightly frosty surface, serve scoops into glasses or bowls, garnished if desired with a twist of lemon or fresh berries.

Notes

Ensure champagne is well-chilled for the best flavor and fizz retention. Adjust sweetness to taste by varying the amount of sugar or lemon juice.