Blood Orange Champagne Sherbet

Blood Orange Champagne Sherbet

  • 2 cups freshly squeezed blood orange juice
  • Zest of 1 blood orange
  • 1 1/2 cups whole milk 
  • 1/2 - 1 cup champagne or sparkling wine(depending on how strong you want the flavor) 
  • 1/4 - 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla


Whisk together the juice, zest, milk, champagne, sugar and vanilla – start with a smaller amount of the champagne or wine and add more to suit your taste.  Chill mixture in the refrigerator until very cold, then pour through a mesh strainer to strain out the zest.  Pour into your ice cream maker and freeze according to the manufacturer’s instructions, then transfer to a container and freeze until firm enough to scoop, about 4-6 hours.

Yields about 8 servings, 1/2 cup each.


Recipe slightly adapted from Blood Orange Sherbet by YummyMummy.