This Champagne Citrus Sorbet is a lot like enjoying a Mimosa Cocktail with the sparkling champagne and citrus juices. If you like Mimosas, you will definitely love this sorbet! The champagne and the orange juice just naturally seem to complement each other. Makes a great holiday palate cleanser or dessert to serve your family and friends. Also is excellent served at a cocktail party or a brunch. You can make this dessert ahead of time and put it in the freezer to serve later.
Champagne Citrus Sorbet recipe by Chef Ron Berg of Minnesota’s Gunflint Lodge in Grand Marais, MN. The lodge serves gourmet food in the wilds of northern Minnesota. Photo from Cooking Light website.
More great Ice Cream, Sorbet, Granita, and Gelato recipes.
- 4 cups sparkling wine or champagne
- 2 cups sugar (granulated)
- 4 cups water
- 2 cups orange juice, fresh-squeezed (7 to 8 oranges)
- 1/2 cup lemon juice, fresh-squeezed
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Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.
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Make a simple syrup: In a medium saucepan over medium heat, combine champagne, sugar, and water. Stir until the mixture just comes to a boil; reduce heat to low and simmer 5 minutes until all sugar is dissolved. Remove from heat, cover, and let stand approximately 10 minutes or until cool.
To the champagne, add the prepared sugar syrup, orange juice, and lemon juice (do not strain the pulp from juices); stir until thoroughly blended.
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Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
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Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
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Can be prepared 3 days in advance. Cover and keep frozen.
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Makes 10 to 12 servings.
2 Responses to “Champagne Citrus Sorbet Recipe”
Cynthia
The recipe does not say when to add the citrus.
Whats Cooking America
Thank you for the catch! Looks like part of the instructions were dropped when we migrated our site to the new platform. This has been fixed now. After the simple syrup has cooled, to the champagne, add the prepared sugar syrup, orange juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended.