A refreshing sorbet that is easier to make than ice cream.

Recipe Summary

15 mins
8 hrs
8 hrs 15 mins
3 cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9x13-inch pan. Freeze until firm, about 2 hours.

  • Spoon 1/2 of the mixture into a food processor or blender; cover and process on high speed until smooth but not melted, about 30 seconds. Pour mixture into a 9x5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.

Cook's Note:

Substitute 2/3 cup strawberry soda for the champagne, if desired.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

197 calories; protein 2.5g; carbohydrates 44.5g; sodium 104.2mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This sorbet is delicious! I absolutely loved it! I have to admit I was a little unsure of the ingredient list at first. The champagne caught my eye because who doesn't love champagne?!? The sorbet was easy to make and I will definitely be making it again. Everyone raved about it! Thank you for the recipe!:) Read More