Champagne Sorbet

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15 min


45 min


1 L

* PLUS chilling and freezing time
Champagne Sorbet

Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari.

This Champagne-forward treat makes a great palate cleanser or dessert.—Amy Rosen


  • 1 1⁄3 cups water
  • 3/4 cup granulated sugar
  • 1/2 cup white corn syrup
  • 2 cups dry champagne
  • juice of 1/2 lemon
  • 1 cup champagne grapes


  1. To a medium pot on medium, add water, sugar and corn syrup. Bring to a simmer and cook until sugar is melted, 5 min. Add Champagne and lemon juice and bring to a boil; let boil 5 min more. Set aside to cool, then refrigerate.
  2. Meanwhile, rinse and dry grapes, then lay on a baking sheet in a single layer and freeze. Transfer to a container and keep frozen until serving.
  3. Remove sorbet mixture from fridge and churn in an ice cream machine according to the manufacturer’s instructions for 30 to 40 min, until it looks like sorbet. Scoop into a container, cover and freeze.
  4. Scoop into serving bowls and top with frozen grapes.

Kitchen tip

Alcohol gives the sorbet a snowy texture, but it also melts quicker. Make sure to eat it right after serving.

Might we suggest:

Champagne Sorbet recipe: a bottle of Cave Spring Blanc de Blancs Brut Sparkling

Cave Spring Blanc de Blancs Brut Sparkling, $33, (It’s not technically Champagne, we know, but we’d recommend this Canadian alternative in a heartbeat.)