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pomegranate champagne sorbet in glasses
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4.50 from 10 votes

Pomegranate Champagne Sorbet Recipe

This pomegranate and champagne sorbet is simple to make, and tastes deliciously fruity and refreshing.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 4
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Ice Cream Maker

Ingredients

  • 1½ cups brut champagne 341 grams
  • 1 cup granulated sugar 200 grams
  • 1 tablespoon light corn syrup 20 grams
  • 1¾ cups pomegranate juice 397 grams, such as Pom
  • Whipped cream optional, for garnish
  • Fresh pomegranate arils optional, for garnish

Instructions

  • Heat champagne, sugar, and corn syrup in a small saucepan set over medium-high heat. Bring to a rolling boil, making sure all the sugar dissolves.
    1½ cups brut champagne, 1 cup granulated sugar, 1 tablespoon light corn syrup
  • Remove the champagne from the heat and stir in the pomegranate juice. Place in the freezer for 2 hours or in the refrigerator overnight to chill completely.
    1¾ cups pomegranate juice
  • Once cold, pour the mixture into your ice cream maker and use according to package instructions. Mine took about an hour to churn.
  • Spoon completed sorbet into a freezer-friendly container and freeze until ready to serve. It's best to freeze 4-6 hours so it firms up enough.
  • Serve with whipped cream and pomegranate arils, if desired.
    Whipped cream, Fresh pomegranate arils

Notes

  • Nutritional information does not include optional ingredients.
Storage: Store pomegranate champagne sorbet in an airtight container in the freezer for up to 1 week.

Nutrition

Calories: 310kcal | Carbohydrates: 69g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 312mg | Fiber: 1g | Sugar: 69g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg