Champagne Sorbet

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This is lovely for a special occasion. The alcohol in the champagne gives it a soft texture so it can be used straight from the freezer. If I am catering for a large party, I scoop it into champagne glasses before anyone arrives, and keep it chilled, glasses and all, in the freezer until called for.


  • 450 ml/¾ pint champagne
  • 450 ml/¾


Stir the champagne into the syrup, with the water and lemon juice. Churn or beat by hand as it freezes. Serve straight from the freezer.