Champagne Sorbet

Preparation info

  • Yield: approximately

    2 quarts

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

When making ice from wine, spirits, or liqueur, it is not necessary to test the Baumé level prior to freezing because, as compared to fruits and berries, the sugar content of the alcoholic beverages does not vary to the same extent. When serving champagne sorbet as an intermezzo, reduce the simple syrup by half.


  • cups (840 ml) dry champagne
  • cups (600


  1. Combine the champagne, simple syrup, water, and lemon juice.
  2. Process in an ice cream freezer following the manufacturer’s instructions. Place in a chilled container and store, covered, in the freezer.