Champagne Sorbet


  • Prep Time15 mins
  • Total Time45 mins
  • Makes1 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


  • 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.

  • 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.

  • 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.

  • 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.)