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
- Category: cocktails
- Method: freezing
Keywords: cranberry sorbet champagne float // cranberry champagne cocktail // champagne float // cranberry champagne mimosa