Cranberry Sorbet Champagne Float

Cheers! This cranberry sorbet champagne float couldn’t be easier to make, and is the perfect winter champagne cocktail for celebrating!

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CAN YOU BELIEVE IT!? 2019 is nearly OVER! I just can’t! Why does time go faster and faster the older I get?! I had a pretty good 2019, I have to say. Nothing overly epic but nothing overly disastrous, either. Some of my 2019 highlights:

• meeting some blogger friends in person at the Everything Food Conference in May
• my last baby turning 1 in April
• collaborations with some great brands, including Bob’s Red Mill and Russian Standard Vodka
• 2 wonderful family trips, to Las Vegas and Hawaii
• Oscar starting kindergarten, and Walter starting pre-k

I’m sure there’s more to celebrate but that’s what came to mind when I sat down to write all of this! What were some of your best 2019 moments? Tell me in the comments below!

Now, what better way to usher in another great year (and decade) than a sparkling cranberry sorbet champagne float!?

The sorbet is SO easy to make, and you don’t even need an ice cream maker! Make it today so you can have it ready for celebrations tomorrow!

How do you make sorbet without an ice cream maker?

There’s a few different ways, but this recipe for cranberry sorbet is pretty dang easy. You will need to include a bit of alcohol in the recipe to keep it from getting too rock hard and icy; however, the amount is minimal. Plus, it just makes this cocktail EXTRA sparkly!

Start with either fresh or frozen cranberries simmering in water for about 10 minutes. 

Once the cranberries start to plump up and pop, remove the saucepan from heat and allow it to cool for a few minutes, before adding them into a high-powered blender, along with triple sec, orange zest and honey. 

Pssst – I got a Vitamix for Christmas. SO STOKED! It literally just pulverizes every last bit of this mixture, so no need to strain.

If you don’t have a Vitamix, and you find the mixture has a few larger particles after blending, pour everything through a fine mesh strainer before freezing. I love using loaf pans for my no-churn creations.

The sorbet will be nice and hard after 4-5 hours in the freezer, so plan ahead with these cocktails!

Do you have to use champagne for these floats?

You should definitely use something bubbly for these, but it doesn’t necessarily have to be champagne. Prosecco is another great choice, or any other sparkling wine! When pouring, be sure to pour slowly, as the mixture will begin foaming up right away. 

Another tip for serving these cocktails would be to use chilled glasses. The sorbet will stay cold longer! If you’re using chilled champagne (which you definitely should be) the sorbet will remain intact for quite a while in the glass, up to 30 minutes! Not that your drink would last that long 😉

Do you have to use cranberries for the sorbet?

Absolutely not! I’ve only tried this with cranberries, but I imagine raspberries or another berry would make for a delicious sorbet flavor with champagne! 

I like cranberries because of their tartness, plus they’re in season this time of year and I can’t get enough of them!! I usually buy a few bags before they’re gone from the stores and freeze them, since frozen cranberries are perfect for muffins and other baked goods!

So, do you have any New Year’s resolutions?

I generally like having a few “goals” for a New Year but nothing concrete. I’m looking forward to sharing some of the recipes I have in mind for 2020! Until then, cheers!

More specialty (and easy) cocktails for your gatherings can be found here on the blog!

• vodka cranberry cocktail
• peach vodka cocktail
• boozy Christmas slush
• blackberry Moscow mule

Cranberry Sorbet Champagne Float

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

• Author: Katherine | Love In My Oven
• Total Time: 6 hours
• Yield: 4 cocktails 1x

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Description

heers! This cranberry sorbet champagne float couldn’t be easier to make, and is the perfect winter champagne cocktail for celebrating!

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Ingredients

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• 3 cups cranberries, fresh or frozen
• 1 cup water
• 2 tbsp triple sec*
• 1 tbsp orange zest
• 1/2 cup honey**
• 1 bottle champagne***

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Instructions

1. In a small saucepan over medium-high heat, combine the cranberries with the water and bring the mixture to a gentle boil. Reduce the heat and simmer for about 10 minutes, or until the cranberries start to plump up and burst. Remove the saucepan from heat and allow it to cool for a few minutes
2. In a high-powered blender, combine the cranberries and water, triple sec, orange zest and honey and blend on high until completely smooth. If necessary, strain the mixture through a fine-mesh strainer to remove extra particles.
3. Empty the sorbet mixture into a loaf pan or other freezer-safe container, smoothing out the top. Freeze the sorbet for 4-5 hours or until firm. To serve, use an ice cream scoop to place 2 scoops of sorbet into a chilled cocktail glass, and top with champagne. Cheers!

Notes

*You could also use Grand Marnier, vodka, or gin

**Substitute honey for granulated sugar or maple syrup

***Use prosecco, or another sparkling wine instead if you’d like

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: cocktails
• Method: freezing

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