Champagne Sorbet with Berry Medley

Champagne Sorbet with Berry Medley

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"This light sorbet is served with a wonderful fresh berry medley."
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4 h 10 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
  2. Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
  3. Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.


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I can't rate this EXACT recipe, because I did modify it a bit. I pureed about 2 cups of mixed berries (strawberry, blueberry, blackberry and raspberry) and added to the champagne mixture as well...

Thank you for a unique recipe. I made this as the recipe states, and I also made a batch where I pureed the strawberries and added them to the champagne and sugar. I also added a pinch of salt a...

What a great idea! Super easy to make with an ice cream maker. Mixed the champagne and sugar in the ice cream maker for 30 min, then froze it for a bit in the freezer before scooping. We didn't ...

Made this for a light Valentine's Day dessert. Delicious! More of an adult treat. Not too heavy & not too sweet. Just right! Def make again! THANKS!

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