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pomegranate champagne sorbet in glasses

Pomegranate Champagne Sorbet Recipe

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 310kcal
Author: Becky Hardin - The Cookie Rookie
This pomegranate and champagne sorbet is simple to make, and tastes deliciously fruity and refreshing.
Print Recipe

Equipment

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