Have you ever wanted something to do with all that leftover champagne you have lying around?
Yeah, I know: leftover champagne? What’s that?
But we recently had a special occasion that involved multiple bottles of the sparkling beverage: a formal brunch birthday party for my 30th and my daughter’s 2nd (our birthdays are four days apart). And my one request in the planning process (hubby took care of the whole thing!!) was a Mimosa bar! With some of our own purchases and several fun donations, we had a huge variety of options for adults (Brut and Rose Champagne, Prosecco, tangerine juice, acai juice, etc.), and kids (sparkling grape juice, ginger ale, orange juice, pineapple juice, etc.) alike. The result was that we had several different bottles open, and not all of them could get finished during the party or by the next day.
So, what’s a girl to do?!
Well, I did my research and came across the Simply Recipes version of Champagne Sorbet. It sounded good, but I don’t have a huge fondness for grapefruit. In fact, I really don’t like it. But I was willing to give it a try with a few tweaks. In my version, you’ll find some alterations in the juices, which makes the flavor a little more fun than the original recipe. In the original recipe, they note that because of the high alcohol content in champagne, it’s difficult to get the solid freeze necessary for sorbet. But, that’s not necessarily a bad thing depending on what you’re looking for. So, I also include some notes in my recipe on how to make this into a delicious slush to drink or how to take it the extra step to make a sorbet.
Champagne Sorbet or Slush
Makes ~1 qt. (makes ~2 qt.)
- 1 1/4 (2 1/2) C. Leftover Champagne*
- 1 1/4 (2 1/2) C. Granulated Sugar
- 1 (2) TBSP Light Corn Syrup
- 1 (2) tsp. Zest (Lemon or Grapefruit**)
- 1 (2) C. Grapefruit Juice***
- 1/4 (1/2) C. Tangerine Juice***
- 1/4 (1/2) C. Lemon Juice
- 1 (2) tsp. Lime Juice
1) In a medium saucepan, combine Champagne (*I had 1 1/2 C. Brut and 1 C. Rose, you can use any variety you have; feel free to experiment with combining different types), Granulated Sugar, Light Corn Syrup (keeps the sugar from crystallizing), and Zest (**Use Lemon to bring out the tartness and brighten the overall flavor, use Grapefruit to strengthen the grapefruit flavor). Bring the mixture to a boil. For Slush: stir only until sugar has dissolved. For Sorbet: stir until sugar has dissolved, then continue to stir at a boil for 1-2 minutes more.
2) Strain mixture into a stainless steel bowl (to help it cool faster). Add Grapefruit, Tangerine, Lemon, and Lime juices. (***Grapefruit juice helps highlight the flavor of the Champagne, but it is intense. To soften the intensity, alter the proportions of Grapefruit and Tangerine as desired. Tangerine, with its sweetness, is the appropriate juice to increase, rather than Lemon or Lime which are bright, but quite tart.).
3) For Slush: place mixture in a freezer-safe container and freeze. The alcohol and sugar will keep the mixture from freezing solid, and it should be easy to scoop and will quickly soften in a glass to a drinkable consistency. For Sorbet: chill mixture completely, either in the refrigerator overnight or as instructed in the original recipe. Then process in ice cream machine per manufacturers instructions. Watch it closely in the final stages, and if it begins to come unfrozen (a risk with the alcohol and sugar), put it in the freezer as-is to firm. Once finished in the ice cream machine, put in a freezer-safe container and freeze till firm (4-6 hours, or overnight).
And enjoy!! Dole it out in small portions, both due to the alcohol and the delicious intensity.
Give it a try and let me know how it goes! Thanks for reading!