These glasses filled with Pomegranate Champagne Sorbet are your secret to serving the fanciest dinner party dessert there is. Serving them as circulating canapés is also a lovely idea. A cool and fresh way to end off a meal with the added dash of brut champagne which I promise nobody will complain about and everyone will enjoy by the spoonful.
To make Pomegranate Champagne Sorbet, you will need the following ingredients:
In a small saucepan over medium-high heat, stir 1½ cups champagne, 1 cup sugar, and 1 tablespoon light corn syrup until combined and rapidly boil until sugar has dissolved.
Remove saucepan from heat and pour in 1¾ cups pomegranate juice. Stir until combined.
Freeze for 2 hours or refrigerate overnight until chilled completely.
Once chilled, transfer to an ice cream maker and use according to instructions by manufacturer. This takes about 1 hour.
Transfer sorbet to a freezer friendly container and freeze for 4-6 hours until firm or you’re ready to serve.
Top with pomegranate seeds or whipped cream before serving, if you wish!
Clink to a cheers with these Pomegranate Champagne Sorbet at your next celebration party. The best party trick to add to a menu. Send us your pics and tag #cookmerecipes online, when you try it out!
Gluten Free Recipes
