- 1½ cups brut Champagne
- 1 cup Sugar
- 1 tbsp Corn syruplight
- 1 ¾ cups Pomegranate juice
- Pomegranate seedsfor garnish (optional)
- Whipped creamfor garnish (optional)
Pomegranate Champagne Sorbet
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:
Steps to make Pomegranate Champagne Sorbet
1 | Combine champagne mixture | 3 |
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. | ||
2 | Add pomegranate juice | 2 |
Remove saucepan from heat and pour in 1¾ cups pomegranate juice. Stir until combined. | ||
3 | Chill | 2h |
Freeze for 2 hours or refrigerate overnight until chilled completely. | ||
4 | Process in ice cream maker | 1h |
Once chilled, transfer to an ice cream maker and use according to instructions by manufacturer. This takes about 1 hour. | ||
5 | Freeze | 4h |
Transfer sorbet to a freezer friendly container and freeze for 4-6 hours until firm or you’re ready to serve. | ||
6 | Serve | |
Top with pomegranate seeds or whipped cream before serving, if you wish! | ||
