Ingredients4 h 10 m servings 187 cals
- 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.
- 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.
- 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.
Per Serving: 187 calories; 0.4 g fat; 24.4 g carbohydrates; 1 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...