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!Print
Cranberry Sorbet Champagne Float
- Total Time: 6 hours
- Yield: 4 cocktails 1x
heers! This cranberry sorbet champagne float couldn’t be easier to make, and is the perfect winter champagne cocktail for celebrating!
- 3 cups cranberries, fresh or frozen
- 1 cup water
- 2 tbsp triple sec*
- 1 tbsp orange zest
- 1/2 cup honey**
- 1 bottle champagne***
- 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
- 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.
- 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!
*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
Keywords: cranberry sorbet champagne float // cranberry champagne cocktail // champagne float // cranberry champagne mimosa
So many great things to celebrate in 2019, Katherine! Though I’m still sad that we didn’t meet in person at EFC!
Loving this festive cocktail too! Perfect for NYE celebrations!
Me too, Marissa! I bet we walked right past each other at EFC and didn’t even know it 🙂 Happy New Year to you, my friend!! XO
I wanna cheers right now! It looks so fruity and delicious with the sorbet to make it an amazing float. Bring on the bubbly!
Thank you Kim!! Happy New Year to you my friend!!! XO
This festive cocktail is calling my name!! Bubbles are one of my favorite adult beverages and I bet the tartness of the cranberries is just perfect with it! So grateful for meeting you on Instagram and then getting to know you in real if at Everything Food Conference.💗. Looking forward to seeing all your new recipes in 2020. Happy New Year to you Katherine!!
I love bubbles too, Tasia!! Although it often gives me a terrible hangover, haha! I’m so happy we got to meet in person as well my friend. I can’t wait to see what you get up to as well!! XO
I have just the bottle of sparkling to make this tonight!
Katherine, this looks SO delicious! The perfect, most beautiful drink for NYE! Loved reading your reflections on the past year…can’t wait to see where you go in 2020! Xo
Thank you Haylie!!! I can’t wait to see what happens in 2020! It feels like it’s going to be a good one! 🙂
So easy, and a perfect bevvie to bring in the New Year! By next week you’ll wonder how you ever survived without a Vitamix! Happy New Year!
Haha I’m already wondering that, Elaine! I absolutely LOVE it!!!!! Happy New Year!
I have never, ever seen a prettier float, or one that sounds so delicious and refreshing! Happy New Year, Katherine and family!
You are always so sweet my friend. Thank you!! Happy New Year to you Kelsie!!! XO
These champagne floats would be a great way to celebrate the new year. I’m on board for anything bubbly!
I’m so glad you’re on board for the bubbly, Bernice!! Happy New YEar!
Love sorbet based cocktails, this one looks like a winner! Yum.
Yay! I do too, it adds another layer of fun to the drink! Thanks pal!!
Happy New Year Katherine! I’ve never made sorbet but I have some fresh cranberries in the fridge, so I may have to give this a try to go with the champagne left from NYE! I can’t wait to see what recipes you have in store for us in 2020! And p.s. I’m going to need to get a Vitamix!
Oooh I bet you’d love it, since I know you’re a fellow cranberry lover!! You DEFINITELY need a Vitamix. I LOVE IT!!! Thanks pal! XO
Happy New Year!! If I had a drink like this to toast in the New Year, I probably would have stayed up past 9PM hahaha. This drink looks AMAZING!!
Hahah I usually can’t make it to 12 either! I actually stayed up PAST midnight this year (shocking)!! Thanks girl!
What a fun and unique celebratory drink! My New Years resolution is the same as every year – to be a more courteous driver and that’s extremely hard in Calgary! haha….
Hahaha Terri!!! That’s a great resolution. I didn’t even know you were also in Calgary! I can definitely understand the frustration! Happy New Year!!
Love this recipe 🙂 Thanks for sharing