Champagne Sorbet

Champagne sorbet recipe, perfect dessert for the holidays or special occasions.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Chilling and churning time: 3 hours
  • Yield: Makes about 1 quart


  • 1 1/2 cups sparkling wine or champagne
  • 1 cup white granulated sugar
  • 1 Tbsp light corn syrup
  • 1 teaspoon of lemon and or grapefruit zest
  • 1 1/2 cups fresh grapefruit juice
  • 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)


1 Boil champagne, sugar, corn syrup, zest: Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain: Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice.

3 Chill: Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary.

Or you can cover with plastic wrap and chill in your refrigerator overnight.

I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

4 Process in ice cream maker: Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions.

5 Freeze until firm: Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

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  • Melissa Bassil

    This sounds lovely! However, I’m based in the UK and corn syrup is not a common ingredient here. Can you suggest a suitable substitute?

    • Elise Bauer

      Hi Melissa, great question! I suggest doing a search on Google for a substitute. Some people use golden syrup, but it may have more flavor than what you want in this sorbet.

  • Val briault

    I recently had a mid course shot glass of sorbet in a restaurant and just as it was served it had ‘popping candy’ sprinkled on it which gave it a lovely fizz so I’m going to try it for Christmas.
    Tesco have the cheapest in their baking section. £1 a pot!

  • HornCologne

    Have been following along on your site for a while – keep up the good work and thanks for all the great recipes so far!

    Having become wildly suspicious of commercial foods with high-fructose corn syrup, I was wondering why this recipe uses both white sugar and corn syrup. Does the syrup serve another purpose beyond sweetening? Could one substitute “regular” sugar or something else for it?

    HFC and regular corn syrup are two different things. HFC (High Fructose Corn Syrup) is only available to industrial food product makers, not to regular consumers. Regular corn syrup has been used in baking and cooking for generations. For example, pecan pie is made with corn syrup. It’s used a lot in candy making because it helps keep the sugar from crystalizing.In this sorbet, it just helps keep the sorbet smooth, and prevents it from getting too icy. You can skip it if you want, but there is no need to skip it, especially if you have some on hand. ~Elise

  • Jade

    I just got an ice cream maker for xmas and ran across this recipe… I also got an ice cream “cook book” on boozy ice cream and they use gelatin to stabilize the solution so it will freeze (even with a cup of 80 proof in it.) I’m thinking of adapting this recipe to their method to (hopefully) keep some of the fizz! *crosses fingers*

  • Zoe

    What champagne did u use for the champagne sorbet?

    That was four years ago when we posted this. I do not recall which Champagne we used. ~Elise

  • Carol

    This was so unique and delicious. I still have champagne left from my wedding in Ocotober; this was the perfect use for it. I used fresh orange juice instead of grapefruit juice resulting in a perfectly balanced mimosa sorbet. I served it for brunch with a spinach-bacon quiche and fresh fruit salad. My guests loved it! I poured two tablespoons of champagne over each dish of sorbet just before serving and it really did give it a little extra kick. I will be making this again for sure. Thank you so much!


  • Jennie

    I just made this recipe with the addition of cranberries for a seasonal Valentine’s Day treat. It was great having your recipe as a guide! The final sorbet was a lucious consistency and the cranberries made it the perfect deep pink for the holiday.

  • Nick

    I just tried this recipe and it was excellent :)

    Out of pure laziness I substituted “Simply Grapefruit” juice instead of fresh juice, it added a pink hue but it came out to be a wonderful palate cleansing desert…

    Thanks for figuring out all the details on an amazing recipe.

  • Scott Guthrie

    For added fizzy to it try getting a block of dry ice and placing the dry ice in a small cooler with the sorbet in an bowl with no lid. Close the cooler and let the sorbet sit in the cooler for several hours to a day. Since dry ice is frozen CO2, it will add the fizz that was lost in making the sorbet.

    Anyone remember getting carbonated ice cream sandwiches from the ice cream truck as a kid?

    Also, has anyone tried this recipe with an Italian sparkling wine like one from the Asti area. They typically are 9% or less alcohol. Perhaps the boiling will not be necessarily?

  • Jen

    Does this come out still fizzy? I once had champagne sorbet at a restaurant that still had a bit of fizz to it, and have been trying to recreate it ever since.

    No, the fizziness has been cooked out of it. You might serve it with a teaspoon of champagne poured over it, which would probably add some sparkle to it. ~Elise

  • Jim Price

    I made your sorbet for New Year’s Eve and it was just amazing! I did not use an ice cream machine but the manual method using a dish and a fork. This will become a yearly favorite.

  • Garrett

    The grapefruit really does make this sorbet sing. It was worth all the trials to come up with this recipe. =)