Bake Good

Champagne Sorbet with Raspberry Sauce

  • Beginner
  • 12 servings
  • 50 min
Baking Success Or Baking Mess


1/4 cup sugar
1 envelope unflavored gelatin
1/2 cup water
2-1/2 cups white champagne
1 cup Crown® Lily White® Corn Syrup
2 tablespoons lemon juice
1 package (10 ounces) frozen raspberries in syrup
1/3 cup Crown® Lily White® Corn Syrup
Fresh berries for garnish (optional)


For SORBET: Mix sugar and gelatin in a 3-quart saucepan. Stir in water; let stand 1 minute.

Cook over low heat, stirring constantly, for 5 minutes or until gelatin is dissolved; remove from heat. Stir in champagne, corn syrup and lemon juice until smooth.

Freeze in a 1-1/2 to 2-quart ice cream freezer following manufacturer’s instructions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.

Scoop into serving glasses. Top with Raspberry Sauce (recipe follows below). Garnish with fresh berries, if desired.

For RASPBERRY SAUCE: Puree raspberries in a blender or food processor. Press puree through a fine mesh strainer into a bowl to remove seeds. Stir in corn syrup. Makes 1-1/4 cups.

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