Summer temps are high and there's no better way to cool down than with a chilled bubbly cocktail. This Cranberry Sorbet Cocktail is a great choice because it's easy to make, makes you feel kinda fancy as you're rockin' on the front porch, and it's as tasty as it is pretty. Homemade cranberry-champagne sorbet is scooped into a martini glass and then surrounded by bubbly champagne. Yum!
Bonus: this recipe is great for the planet. By using a non-toxic, reusable silicone Stasher bag, both for making and storing your sorbet, you’re diverting a portion of the over 20 million plastic bags that make their way to the landfill every single day.
It doesn't get better than that!
Cranberry Sorbet Cocktail
- 2 cups fresh cranberries
- 1 cup champagne + more for cocktails
- 1 cup white grape juice
- 3/4 cup sugar
Add the cranberries, champagne, grape juice and sugar to a small sauce pan. Bring to a boil over a medium heat and cook until the cranberries begin to pop and soften.
Now, you have two choices here and it really comes down to preference and convenience. You can transfer the mixture directly to your Stasher bag, let it cool, and then using your hands, squish the mixture to break up the cranberries even more. Or if you want a smoother sorbet, you can puree the mixture in a blender before transferring it.
Once the mixture is in the bag, place it in the freezer. Leave it there for about an hour and then every 30 minutes, massage the mixture in the bag. This prevents the contents from becoming a block of ice and sort of mimics an ice cream machine. Continue this until the mixture is frozen but still moveable, like that of soft serve ice cream.
Scoop your cranberry sorbet right from the bag into a martini glass and top off with plenty of champagne.