Pomegranate Champagne Sorbet

By Becky Hardin

Updated Mar 31, 2025

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I enjoy making Pomegranate Champagne Sorbet for New Year’s Eve, Christmas, and the holidays! It is a fruity, refreshing and slightly frozen treat with fresh pomegranate juice and bubbly champagne. If you’re looking for an effortless dessert to impress, my easy sorbet recipe is a MUST try!

Easy Pomegranate Champagne Sorbet Recipe

Preparing frozen desserts in my ice cream maker is my new obsession. It’s so satisfying to see simple ingredients churn into a delicious smooth treat. After making pumpkin ice cream and red velvet ice cream, I wanted something boozy and elegant—so I created this 5-ingredient Pomegranate Champagne Sorbet!

Recipe Card

Pomegranate Champagne Sorbet Recipe

4.50 from 10 votes

Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 5 minutes mins

Servings: 4

Author: Becky Hardin

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This Pomegranate Champagne Sorbet is fruity, refreshing, and so easy to make! With an ice cream maker, it’s incredibly satisfying to watch simple ingredients churn into a delicious frozen treat.

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Equipment

• Kitchen Scale (optional)
• Ice Cream Maker

Ingredients 

1x2x3x

• ▢ 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

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Instructions 

• Heat champagne, sugar, and corn syrup in a small saucepan 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.
• Serve with whipped cream and pomegranate arils, if desired.
  whipped cream, fresh pomegranate arils

Becky’s Tips

• Nutritional information does not include optional ingredients.

Calories: 310kcalCarbohydrates: 69gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 312mgFiber: 1gSugar: 69gVitamin C: 1mgCalcium: 21mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pomegranate Champagne Sorbet Step by Step

Dissolve the sugar in champagne: Combine 1½ cups of brut champagne, 1 cup of granulated sugar and 1 tablespoon of light corn syrup in a saucepan over medium heat. Bring to a rolling boil until sugar dissolves.

Add pomegranate juice: Once all the sugar dissolves add 1¾ cups of pomegranate juice. Freeze the mixture for 2 hours (or refrigerate overnight). It should be completely cooled before moving on to the next step.

Churn in ice cream maker: Pour the champagne mixture into your ice cream maker, and follow instructions that came with the maker to finish this part of the process. Mine took about an hour to churn.

Once it’s done, scoop it into a freezer-safe container. Freeze 4-6 hours before serving. I topped my champagne sorbet with some whipped cream and pom arils, and DANG it was good.

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How to Store Leftovers

Freeze any leftover sorbet for up to 2 weeks. Transfer to an airtight container, place plastic wrap directly on the surface of the sorbet and freeze.

Serving Suggestions

Champagne sorbet is delicious on its own, but the pomegranate flavor pairs perfectly with chocolate cake or cookies. Try it with my cookie cake or mocha cookies for a dreamy combo!

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