VANILLA BERRY CHAMPAGNE FLOAT

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Oh heeyyyy there. I have a few things to let you know today. The first is that I discovered how to make homemade sorbet without an ice cream maker. The second is that it’s sinfully easy. The third is that after you dump Champagne all over it, there’s roughly a 90% chance you mom will like it more than flowers for Mother’s Day.

Just sayin’.

Fresh berries and bubbly have been friends for a long time. Strawberries have been chilling out on the rims of Champagne flutes for seriously years. Maybe decades.

But now, they’re getting all up in each other. Like, a lot, and in a really good way. Same glass, same spoon, same sip. This vanilla flavored berry sorbet is straight up taking a Champagne bath.

The nerve.
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And, it doesn’t get any easier than this. After just pulling a tub of sorbet out of the freezer at the grocery store, anyway. This takes a few hours in total to pull together, but active time is well under an hour. And, it can be made up to two weeks in advance. TWO.
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If you have fresh berries that you really want to use, go ahead and use them. I would also implore you to consider using them as a fresh fruit garnish if they’re really that good. The berries will need to be frozen regardless, so I just went with a 10 oz. bag of frozen mixed berries from the store. Done and done.
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Make this as the grand finale of your Mother’s Day brunch! Make it for bridal showers and baby showers and date nights.

Have it for breakfast, promise I won’t tell.

PS – These would be just the thing to enjoy after some Yogurt Green Tea Scones!
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VANILLA BERRY CHAMPAGNE FLOAT

Makes 4-6 servings

Ingredients
1/2 cup sugar
1/2 cup water
1 tbsp. vanilla extract
2 1/2 cups mixed frozen berries
1 bottle Champagne, Cava, or Prosecco, chilled (sub sparkling lemonade for non-alcoholic option)
fresh mint, for serving

Instructions
To Make the Sorbet:
Combine the water and sugar in a small sauce pan over medium-high heat. Cook, whisking as you go, until the sugar is completely dissolved in the water. Remove from heat and stir in the vanilla extract. Let the syrup cool to room temperature.

Once the syrup has cooled, add 1/2 cup of the syrup and the frozen berries to the bowl of a blender or a food processor. (Save any extra syrup in the refrigerator for iced coffee!) Blend the berries and the syrup until very smooth, like a smoothie. Pour the mixture evenly into a small casserole dish or loaf pan – a plastic tupperware container will work too. Cover with plastic wrap so that it is lining the top of the mixture. Freeze the berries until solid, 2-4 hours.

Remove the frozen berries from the freezer. Roughly cut into 2-inch cubes (you may need to wait a minute or two to let it soften) and put all the cubes back into the blender or food processor. Blend again – this time it will create a more slushy, crystalized texture. Press the sorbet back into the same container and freeze until solid once again.

Remove the sorbet about 5 minutes before serving. Add 1 scoop each of sorbet into the glasses of of your choosing. Garnish each with a fresh sprig of mint, and top with the chilled Champagne. Serve immediately with small spoons.

Sorbet will last in the freezer, covered, for up to two weeks.

  • Well now isn’t this marvelous? I love the rich hue from the berries; it automatically draws your eye. This float looks incredible. Have a lovely weekend! :]

    // ▲ itsCarmen.com ▲

    • Carolyn

      Thanks, Carmen! I thought about using peaches but I wanted that rich color!