Strawberry Pink Champagne Sorbet

I made you Strawberry Pink Champagne Sorbet… Boozy dessert!

The #SundaySupper group is cookin’ with wine this week. Exciting, right? I was beyond excited when I first found out about this week’s theme. What? I get to cook with my favorite alcoholic beverage? Yippeeeee!

We teamed up with Schlossadler Wines this week for our wine themed #SundaySupper. They have every type of wine you can imagine, from sparkling to deep crimson red to crisp white. There’s a bottle of wine for every type of wino. I could spend hours on their website, perusing the different types of wine and the region of the grapes.

My favorite wine is the bubbly kind, also known as champagne or sparkling wine. I love the stuff! The bubbles create that classic fizziness that goes straight to my head.

Because I have an affinity for champagne, I decided to put a twist on the classic champagne and strawberry combination. I made a strawberry-pink champagne sorbet.

I took a chance with this recipe and wasn’t sure it was even going to turn out, but it did, and it’s delicious. I literally hovered over the ice cream maker, watching intently (brows furrowed intent) as the syrupy mixture spun around in the bowl, coaxing it in a pleading voice, “Please work. Oh pretty, pretty please!” When I saw that it was, indeed, churning up properly, I let out the breath that I’d been holding the entire time.

I never leave room for error, and that has to change.

This Strawberry Pink Champagne Sorbet is for adults only. Let me repeat that… Adults Only! The champagne doesn’t actually get cooked long enough to cook out the alcohol, which is what I love about this sorbet. My mom ate a bowl of this last night and had a little buzz going.

Having a cocktail party, adults-only party, girls movie night? Make this sorbet. I promise, your guests will love it.

Strawberry Pink Champagne Sorbet


  • 2 cups rosé champagne or sparkling wine
  • 1 cup sugar
  • 16 oz. frozen or fresh strawberries


  1. In a large saucepan, add champagne, sugar, and strawberries. Cook on medium-low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Pour cooled mixture into an airtight container and chill thoroughly in the refrigerator, about 4-8 hours.
  2. Pour the chilled mixture into a blender and pulse to combine, then freeze in your ice cream maker according to the manufacturer’s instructions. Store in the freezer for up to 14 days.
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