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Wild Blueberry & Champagne Sorbet

Servings 8 servings


  • 1 1/2 cups water
  • 3/4 cup brown sugar
  • 2 cups frozen wild blueberries
  • 2 teaspoons fresh lemon juice
  • 1 1/2 cups champagne


  • Combine water and brown sugar in a medium saucepan. Heat over medium heat, stirring frequently, just until sugar melts.
  • Transfer sugar-water mixture to a blender; add wild blueberries and lemon juice. Blend until smooth. Pour in champagne. Chill if warm.
  • Transfer mixture to a ice cream maker; freeze according to manufacturer's instructions until frozen. Keep in freezer.