Champagne Raspberry Sorbet

I created this luscious – and pretty – sorbet when a local restaurant asked me to create a recipe for Champagne raspberry sorbet to serve with a fresh lobster salad. I excitedly took the order but then had a brief moment of befuddlement when it dawned on me that I didn’t own an ice cream maker. Quickly, though, I realized that with a little bit of MacGyvering, I didn’t need one.

I headed to my local Whole Foods to pick up some raspberries and a bottle of bubbly, and when I got back to my loft, I busted out my refractometer (stick with me). After making the sorbet mixture, I used my refractometer to measure the mixture’s sugar content, known as Brix. This is a very important step in sorbet making because in order for your sorbet to set nicely (neither rock hard nor soupy), your mixture needs to have a 30-31 Brix measurement.

If you don’t have a refractometer, don’t fret. You can always use an egg. Yes, an egg! How? Simply drop a clean, fresh egg (fat-side down) into your sorbet mixture and observe:

  • If a nickel-size portion of the egg sits above the liquid, then the Brix measurement is correct.
  • If the egg doesn’t show at all, you need to add more simple syrup.
  • If the egg shows too much, then there is too much sugar and you’ll need to add more water or fruit.
  • OR, you can just use my recipe below. 🙂
champagne raspberry sorbet
Print Recipe
4.91 from 22 votes

Champagne Raspberry Sorbet

Prep Time1 day
Cook Time10 minutes
Total Time1 day 10 minutes
Course: Dessert
Cuisine: American
Keyword: booze infused, brix, champagne recipes, desserts at rokprime, egg measurement for sorbet, homemade sorbet, how to measure sugar content, how to use refractometer, making sorbet, making sorbet without ice cream maker, raspberry desserts, raspberry recipes, recipes for ice cream, recipes for sorbet, refractometer, sorbet recipes, sugar content in sorbet, using egg for sorbet, what is brix
Servings: 6
Calories: 90kcal


  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon honey
  • 12 ounces raspberries fresh
  • 1 cup Champagne opened 30 minutes prior to using
  • 1 lime


  • Combine sugar and water in a small saucepan over medium heat. Bring to a boil for 1 minute. Stir in honey and remove the simple syrup from heat.
  • Add raspberries to the blender. Pour simple syrup over berries. Blend on high until puréed, about 30 seconds. Pour raspberry mixture through a strainer to remove the seeds; discard seeds. Stir in Champagne and lime juice (3-4 tablespoons).
  • Pour sorbet mixture into a freezer-proof dish. Cover with the lid or foil and place in the freezer overnight to set.
  • The next day, break up the sorbet mixture into small chunks with a paring knife. Blend the chunks in a food processor until smooth and creamy. Return sorbet to the freezer-proof dish and store in the freezer.


Calories: 90kcal | Carbohydrates: 19g | Sodium: 3mg | Potassium: 46mg | Sugar: 18g | Vitamin C: 3.2mg | Calcium: 7mg | Iron: 0.2mg