Cranberry Sorbet Champagne Floats
Make these cranberry sorbet champagne floats for your next party! Â They’re perfect for this time of year, and such a fun way to celebrate the season!Â
Hey, my friend! Â We are well into November already, can you believe it??
I don’t know about you, but as the calendar advances, my thoughts are turning more and more towards holiday entertaining. Â Cranberry sorbet champagne floats have been on my must-make list for SO long, and I’m so glad to finally have made them. Â And to be sharing the idea with you!
Can you think of anything more fun than a bubbly pink drink topped with a sweet scoop of frozen fruitiness? Â Just looking at it makes me feel happy.
And it’s perfect for the season too. Â Cranberries are abundant at this time of year and they’re at their peak of freshness. Â Their tart flavor is a perfect counterpoint to all the rich fall flavors we’re cooking with for Thanksgiving and Christmas.
If you’re hosting a cocktail party, cranberry sorbet champagne floats are a great accompaniment to your cheese board! Â Or they’d make a great after-dinner treat, or even a palette cleanser in between courses!
Those bouncy pink bubbles and that sweet-tart frozen treat are just a great way to get everyone in the party mood. Â I hope you’ll give this idea a try!
Make these cranberry sorbet champagne floats for your next party! They’re perfect for this time of year, and such a fun way to celebrate the season!
- 6 cups cranberries (fresh or frozen)
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 4 ounces champagne or sparkling wine
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Freeze the canister of your ice cream maker overnight.
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Place the cranberries, sugar, and water in a medium pot. Cook over medium-low heat for 5 to 10 minutes or until most of the berries have burst.
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Transfer the mixture to a blender and process until smooth. Chill overnight in the refrigerator.
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Process the cranberry mixture in the ice cream maker for about 20 to 25 minutes or until it’s the consistency of soft-serve. Transfer the sorbet to a loaf pan and freeze overnight or until hard.
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To serve: place a scoop of the cranberry sorbet in a coupe glass or champagne flute. Top with champagne or sparkling wine.
For a full tutorial, visit KitchenAid’s blog, The Kitchenthusiast.
i love this as a palate cleanser for a fancy holiday meal. done! now I can’t wait to plan my next dinner party!
These floats are so classy and simple! Loving the effervescent flavors here 🙂
Thank you so much Medha! Hope you’re having a great week!
These are delightful! My family serves a small plate of rainbow sherbet on the side of traditional Thanksgiving and Christmas dinners! I have no idea why we do it – we’ve just done it all my life and it started with my Gma. I suppose it must be our version of a palate cleanser, coming from a family that still makes green bean casserole. Lol! 🙂 THESE would really elevate that! I love this for a holiday party, or for replacing our little bowls of sherbet at holiday dinners! The cranberry sorbet sounds divine!
What a fun family tradition! I just love that, and PS it would be un-American to NOT serve green bean casserole, but that’s just my opinion! I’m so glad you like this idea; thank you so much!
Awesome recipe! These would be perfect for a holiday party 🙂
Thank you so much Sabrina! I thought the same thing!