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Champagne Ginger Sorbet


  • Purified water, 1 ¼ cups
  • Sugar, 1 cup
  • Champagne, 2 cups, or any good quality chardonnay
  • ¼ cup fresh lemon juice
  • 2 teaspoons fresh grated ginger

Now, I know this one is going to motivate all you drunks out there. Seriously, this is a super palate cleanser between courses or just a really refreshing dessert after your meal.


Heat up the sugar and water in a saucepan under medium heat until the sugar dissolves, then bring to a boil for 2 minutes, then turn off heat. SLOWLY add the champagne, lemon juice and ginger and let cool to room temp.


Break out that ice cream maker and make according to the manufacturer’s instructions.  Now that you’ve made your first (?) sorbet, you can also try experimenting with all sorts of different flavors. ‘Cept beer, that doesn’t really work well (trust me).

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