As someone who adores unexpected flavor twists, I recently stumbled upon a sparkling idea: turning champagne into a frozen, refreshing treat. It’s like capturing the essence of celebration in a single icy glass, perfect for when the heat makes your spirits droop. The process of blending bubbly with icy sweetness creates a texture that’s both cool and effervescent on your tongue.
This recipe isn’t just a frozen cocktail; it’s a nostalgic nod to frosty summer afternoons but with a sophisticated twist. The alcohol content stays balanced, so it’s as much a refreshing pick-me-up as a craft. Plus, it’s surprisingly easy to make, even on a hot whim.
Champagne Sorbet
Ingredients
Equipment
Method
- Combine the sugar and lemon juice in a small bowl and stir until the sugar dissolves completely, creating a simple syrup.
- Pour the simple syrup into a blender and add the chilled champagne slowly, blending gently to mix without losing too much fizz.
- Blend the mixture on low speed just until combined—avoid over-blending to retain some sparkle and bubbles.
- Pour the blended mixture into a shallow, freezer-safe dish, spreading it out evenly with a spatula.
- 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.
- 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
Hi, I’m Oliver Stone, the writer, cook, and storyteller behind Crying Into the Onions. I’m so glad you found your way here. This blog was born from equal parts humor, heart, and a deep love for honest cooking. I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.
