Champagne Sorbet with Berry Medley Recipe

Champagne Sorbet with Berry Medley Recipe

  • 1 (750 milliliter) bottle champagne
  • 1/4 cup white sugar
  • 1 pint strawberries
  • 1 pint blueberries
  • 6 fresh mint leaves (optional)
  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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