Pomegranate Champagne Sorbet Recipe
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.
Servings: 4
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 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
Notes
- Nutritional information does not include optional ingredients.
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