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Champagne & blueberry sorbet - no churn, 3 ingredients
I came up with the idea for this sorbet when I put a bottle of champagne into the freezer to chill it down quickly. I forgot about it and only took it out hours later when it was almost frozen. When I popped the cork the bubbly had turned into slush. Basically the alcohol and bubbles prevented it from turning it into a solid block of ice. So I thought it would taste amazingly refreshing with fruits like blueberries and a bit of sugar.
I experimented with the concentration of alcohol and berries and voila, an extreme simple and delicious sorbet was born. The good thing about this dessert is that you get a slight taste of champagne without it tasting overly alcoholic due to it being frozen and the high fruit concentration. Of course you can use Prosecco, Cava or any other sparkling wine.
This champagne and blueberry sorbet is super refreshing and a perfect 'trou normand' between courses (excuse my French, it basically means palate cleanser). Or indulge in this refreshing sorbet anytime you want to treat yourself. Cheers darling!
Check out my other vegan recipe videos on my youtube channel:
My friend and I had so much fun doing the video for this recipe. I think you can tell ;-)
Super easy! Just add blueberries, champagne and 2 tsp of sugar.
Freeze for 4-5 hours and serve.
A refreshingly delicious sorbet with only 3 ingredients so you have more time to enjoy your fabulous life.
Cheers sweetie darling!
Blueberry & champagne sorbet ingredients:
- 100ml chilled Champagne (Prosecco or Cava)
- 250g blueberries (plus a few for decoration)
- 2 tsp icing sugar
- Mint leaves for decoration for the wow factor
Darling, open a nicely chilled bottle of champagne (prosecco or cava, anything as long as it bubbles), pour it into a glass and have a sip. You know you deserve it!
When you feel the stress of the day is easing put the blueberries into a blender with 2tsp of icing sugar and a glass of champagne (100ml roughly). Blend for 20-30 seconds or until smooth (the longer you blend the richer the colour gets but also the bubbles disappear and the sorbet might become too hard, so there is a balance to strike). Taste and if you feel it needs to be sweeter then add some more sugar (depending on how ripe the blueberries are).
Put it into the freezer while you continue living your fabulous life. This sorbet is best served after 4-5 hours in the freezer. It will be nicely frozen but soft enough to serve easily. If you freeze for longer than that it might become quite hard. In this case leave it out for 10+ minutes or so for it to soften again.
Serve with a blueberry and an optional mint leaf on top. for the wow factor. Enjoy!
And if you love ice cream and need something without alcohol try my cotton candy strawberry ice cream. Again, only 3 ingredients and no churning required. Also perfect for kids.
More Vegan Baking, Desserts & Vegan Ice Cream recipes