Champagne Sorbet Recipe

a Valentine's heart made from mini cakes
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 Updated 12/12/2015

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Unless you would prefer to drink the Champagne, you could make this different sorbet. It can be used as a dessert course or as a palate cleanser between courses.


  • 1 cup caster/superfine sugar
  • juice of one organic lemon
  • juice of one organic orange
  • 1/2 pint water
  • 1/2 pint champagne
(see measure conversions for more information on quantites)


  1. Heat the water and dissolve the sugar in it.
  2. Stir in the juice of the orange and the lemon and the champagne.
  3. Put into a container and place in the freezer.
  4. When the mixture begins to freeze around the edges, take it out and whip it to break up the ice crystals.
  5. Repeat this process until you have a smoothly frozen sorbet.
  6. If you have an ice cream maker the process is easier.
  7. You could serve it in two individual dishes (there is enough for more than one serving each) or put the whole lot in an ice bowl.
  8. To make an ice bowl.
  9. Take two basins, one slightly smaller than the other.
  10. Put the smaller bowl into the larger and fill the gap between them with water.
  11. Push red and pink rose petals down into the gap and freeze until solid.
  12. Remove basins by holding under running cold water.
  13. Replace ice bowl in freezer until needed.

Prep Time: 6 hours plus

Yield: 2 portions


i have no icecream maker and how long does the whole process take from putting it in freezer until able to serve? Thanks
#4 - iris - 12/22/2009 - 01:11
I think that this would probably serve four or it might just stretch to five. when I've had palette cleansing sorbet in restaurants they usually serve as much as for a dessert.
#3 - mary - 05/18/2008 - 12:00
hi can you tell me how many people would above amounts do for a dinner pallette cleanser thanks jeff
#2 - jeff - 05/17/2008 - 11:41
I think that a sweet champagne would probably be better.
#1 - mary - 01/14/2008 - 11:05
Does it matter whether the champagne's dry or sweet?
#0 - Gillian Lilley - 01/14/2008 - 05:49
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