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You will LOVE this recipe: Champagne Sorbet edit

Sor_b_2 Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.

This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.


  • 1 pound fresh, ripe, unblemished apricots or mangos.
  • 1/2 cup sifted powdered sugar
  • 1 cup champagne


Peel apricots and cut into wedges. Place apricot wedges, sugar and champagne in blender or food processor; blend until pureed. Freeze in ice cream maker according to manufacturer’s directions, OR for 3 hours, stirring 3 times during freezing. A well made sorbet will have soft, smooth consistency. Serve immediately and Enjoy! Yields 4 servings

Felices Pascuas!


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  • by Chef Melissa
  • April 12, 2006
  • 6:47 pm


Picture of Fran Fran said on...
04.12.06 at 09:29 PM |

This is wonderful!  I adore this recipe.  What lovely ingredients.  Thank you.

Picture of Paz Paz said on...
04.13.06 at 01:41 AM |

Beautiful photo and the recipe looks easy!

Felices Pascuas!  Happy Easter to All!


Picture of melissa_cookingdiva melissa_cookingdiva said on...
04.13.06 at 07:45 AM |

Thank you Fran and Paz for your visit! This recipe is really easy to prepare—-just try it and let me know how did it go smile

Picture of Nerissa Nerissa said on...
04.13.06 at 08:56 AM |

Gosh that looks so yummy. Now I’m just pouting that I not only don’t have an ice cream machine but no peaches or mangoes right now and the idea of getting champagne here is laughable. But I have sugar. LOL Will that be enough? wink

Picture of Nerissa Nerissa said on...
04.13.06 at 08:58 AM |

oops. apricots. not peaches. Don’t have those either. Not fresh anyways.

Picture of melissa_cookingdiva melissa_cookingdiva said on...
04.13.06 at 09:13 AM |

Jajajaj! Nerissa! apricots, peaches, mangoes, pears…you could use anything LOL! No champagne, well, how about white wine??? I want to see that sorbet smile

Picture of Christina Christina said on...
04.20.06 at 05:00 PM |

This looks utterly divine! smile Thanks for such an amazing recipe - and really, such a fabulous blog. It’s so beautiful and filled with so many great recipes. I will definitely be returning.

P.S. If you have a moment - please visit my website and let me know what you think of it. smile I’m always grateful for feedback.

Picture of Kelly Cline Kelly Cline said on...
05.08.06 at 06:59 PM |

Melissa you are always coming up with such gorgeous and wonderful items.  I can actually feel the smooth cool texture.  Ahhhhh!  I need to come to Panama SOON!

Picture of Hog Roast Hog Roast said on...
05.05.09 at 11:53 AM |

Yes…you are correct..I love this recipe very much..Cool post…Thanks for your recipe…I will try this one and let you know my feedback.

Picture of anna .(JavaScript must be enabled to view this email address) said on...
10.27.09 at 01:05 PM |

Thanks for sharing this easy to follow recipes.

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