Description
Elegant Raspberry Sorbet Champagne Floats: Homemade raspberry sorbet meets chilled Champagne for a delightful and easy dessert, perfect for celebrations.
Ingredients
Scale
- 1 pint fresh raspberries
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons lemon juice, freshly squeezed
- 1 bottle (750ml) chilled Champagne or sparkling wine, preferably brut
- Fresh mint sprigs, for garnish (optional)
- Additional raspberries, for garnish (optional)
Instructions
- Rinse raspberries, remove stems/leaves. Puree in a food processor or blender until smooth.
- Place a fine-mesh sieve over a bowl. Pour the raspberry puree into the sieve. Use a spatula or spoon to press the puree through the sieve, leaving the seeds behind.
- Combine sugar and water in a saucepan. Heat over medium, stirring until sugar dissolves. Simmer for 1 minute. Cool completely.
- Pour cooled simple syrup into the raspberry puree. Add lemon juice. Stir well.
- Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Pour chilled mixture into your ice cream maker. Follow manufacturer’s instructions. Churn until thick and slushy (20-30 minutes).
- Transfer to an airtight container. Freeze for at least 2 hours, or preferably overnight, to harden completely.
- Chill Champagne flutes or coupe glasses.
- Scoop 2-3 balls of sorbet into each glass.
- Slowly pour chilled Champagne over the sorbet, filling glasses about ¾ full.
- Garnish with mint sprig and/or fresh raspberries.
- Enjoy immediately!
Notes
- Berry Variations: Try strawberries, blueberries, or blackberries.
- Liqueur Boost: Add a splash of raspberry liqueur (Chambord) to the Champagne.
- Sweetness Adjustment: Adjust sugar in simple syrup to taste.
- Non-Alcoholic: Use sparkling cider or grape juice instead of Champagne.
- Sorbet Texture: If too hard, let sorbet sit at room temperature for a few minutes before scooping.
- Make Ahead: Sorbet can be made days in advance.
- Presentation: Rim glasses with sugar for a dramatic look.
- Sorbet is too icy: This is usually caused by not enough sugar in the mixture. Make sure you use the correct amount of sugar in the simple syrup. You can also add a tablespoon or two of corn syrup to the mixture to help prevent ice crystals from forming.
- Sorbet is too hard: This can be caused by over-freezing. Let the sorbet sit at room temperature for a few minutes before scooping. You can also add a tablespoon or two of vodka to the mixture before freezing to help prevent it from becoming too hard.
- Sorbet is not freezing: Make sure your ice cream maker is properly chilled and that the mixture is cold before churning. If the mixture is not cold enough, it will not freeze properly.
- Champagne is too fizzy: Pour the Champagne slowly over the sorbet to prevent it from overflowing. You can also use a spoon to gently stir the mixture as you pour the Champagne.
- Prep Time: 20 minutes
- Cook Time: 5 minutes