Champagne Sorbet: My 9th Bake of Christmas!

My Champagne Sorbet is my elegant dinner party dessert, combining iced champagne and strawberries.

Recipe below:

Serves 6


600ml champagne
450g golden caster sugar
Zest and juice of 2 lemons
For the compote

600g mixed berries (raspberries, strawberries, blueberries)
3 tbsp golden icing sugar
1 vanilla pod
Juice of 1 lemon
For the garnish

Extra fresh berries

1. To make the sorbet, pour the champagne into a saucepan and add the caster sugar and the lemon zest and juice.

2. Gently heat the mixture until the sugar has dissolved then remove from the heat, pour into a bowl and leave to cool.

3. Once cool, pour into the ice cream machine and churn until you get a lovely sorbet. This will take about 45-50 minutes.

4. To make the compote, put the berries in a pan together with the icing sugar, the seeds of the vanilla pod and the juice of the lemon. Put the pan on the heat and bring to a gentle simmer until the berries have softened. Remove from the heat and leave to cool.

5. To serve, spoon a little sorbet at the bottom of a dessert glass followed by some berry compote. Top with more sorbet and garnish with some fresh berries on the top.

Eric Lanlard x


  1. I’ll pass this one on to someone who will give it the consideration it deserves, I prefer my real ale straight from the fridge nothing fussy added

  2. Champagne dreams for Christmas, Eric Lanlard style! This is absolutely wonderful on every level. It is the perfect finish after lots of heavy meals, it is visually stunning, it doesn’t take long to prepare, and the servings are individual as well as creative depending on the glamor of your glasses you can create a show stopper at the end of your entertaining. This would be great for New Years eve to keep the champagne flowing from the dinner table to the countdown. Thanks Eric the champagne has tickled my taste buds once again.

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