Grape & Pink Champagne Sorbet

This pretty pink Champagne sorbet recipe, is perfect dessert for the holidays or any occasion.

Grape and Pink Champagne Sorbet

Each week I look forward to seeing what goodies we receive in our farmers boxes. There are all the usual things like potatoes, carrots, lettuce, tomatoes and onions, but it’s the seasonal items I look forward to seeing. Prior to signing up for our farmers boxes I used to purchase particular ingredients that I needed for recipes I wanted to make, but nowadays it’s my farmers boxes that guide my cooking as I look for new and interesting ways to use the ingredients I’m given. A bit like a MasterChef mystery box challenge I suppose.

Black Grapes

So last week when I received an overflowing bag of black grapes my mind started churning with ideas. Of course we could simply eat the grapes as is, but for some reason black grapes don’t appeal to me as much as their green cousins.  After looking for inspiration I remembered the stunningly beautiful Concord Grape Sorbet I saw on Desserts for Breakfast.  Inspired but wanting to go in a slightly different direction I settled on a Grape and Pink Champagne Sorbet. Anything with Champagne in it can’t be a bad thing can it?  And well, this sorbet is really good. It’s not overly sweet, is light and is scoopable straight from the freezer. The latter item is particularly important to me because being the impatient person I am I don’t like to have to wait before I scoop my sorbets or ice creams.

Grape Sorbet

So tell me, is your cooking inspired by ingredients or particular recipes you want to try or a little of both?

Speaking of sorbets, I hope you’ve got your entry in for my ice cream maker giveaway. The winner will receive the ice cream maker of their choice from Kitchenware Direct.

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Grape Sorbet
Prep time
Cook time
Total time
Serves: 4
  • 550g of black seedless grapes
  • 1 cup of pink Champagne (or regular Champagne)
  • ½ cup of sugar
  • juice of 1 lemon
  1. Place the grapes, pink Champagne and sugar in a saucepan over a medium low heat. Bring to the boil and reduce to a simmer. Reduce heat to low and simmer for 10 minutes or until the skins of the grapes split.
  2. Drain through a fine sieve into a large jug or bowl and use the back of a wooden spoon to press the grapes to release their juices. Extract as much from the grapes as you can. Cover the mixture and refrigerate until completely cold. I usually leave the mixture overnight.
  3. Remove the mixture from the refrigerator and add the lemon juice and pour into your ice cream maker and churn according to your manufacturers instructions. The longer you churn the sorbet the lighter in colour it will become.
Once you have cooked the grapes you will notice the mixture is incredibly dark. Don't worry because the sorbet will lighten when it is churned in the ice cream maker.