Cheers! This cranberry sorbet champagne float is simple to make and an elegant winter champagne cocktail for any celebration.
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This sparkling cocktail combines a tart cranberry sorbet with bubbly for an easy, festive drink. The sorbet is straightforward to prepare without an ice cream maker, and the float serves beautifully at holiday gatherings, dinner parties, or any time you want a bright, icy cocktail. Below you’ll find clear tips for making the sorbet, optional ingredient swaps, and serving suggestions to keep the sorbet scoop from melting too fast once it’s topped with champagne or another sparkling wine.
How do you make sorbet without an ice cream maker?
Making sorbet without an ice cream maker is simple and requires minimal equipment. For this cranberry sorbet, the base is cooked cranberries, water, and a sweetener. Adding a small amount of alcohol — in this recipe triple sec — keeps the sorbet scoopable straight from the freezer by reducing its tendency to freeze rock-hard. The alcohol amount is small and simply enhances the texture and flavor.
To prepare, simmer fresh or frozen cranberries in water until the berries soften and some pop. Cool slightly, then blend with triple sec (or another spirit of your choice), orange zest, and honey or another sweetener until smooth. If your blender leaves larger bits, strain through a fine-mesh sieve for a silky sorbet, then transfer the mixture into a loaf pan or freezer-safe container. Freeze for several hours until firm; 4–5 hours is typical.
If you own a high-powered blender, it can often puree the mixture so thoroughly you won’t need to strain. If not, a quick pass through a strainer removes seeds and any pulp for a smoother texture. For easy scooping, chill your serving glasses and use an ice cream scoop to portion the sorbet into cocktail glasses before topping with chilled bubbly.
Do you have to use champagne for these floats?
You should use a sparkling wine to create the classic float experience, but it doesn’t have to be Champagne. Prosecco, Cava, or another dry sparkling wine works wonderfully. Pour slowly over the sorbet to limit foaming, and serve in chilled glasses so the sorbet stays cold longer. With chilled sparkling wine and cold glassware, the sorbet can remain intact for up to half an hour, giving you a relaxed window to enjoy the drink before it melts.
For a lower-alcohol or alcohol-free version, substitute a non-alcoholic sparkling beverage. The texture will be similar, though the small amount of alcohol in the sorbet mixture helps maintain a softer scoop from the freezer.
Do you have to use cranberries for the sorbet?
Cranberries are ideal for their bright, tart flavor, especially in winter when they’re in season, but you can adapt this method to other berries. Raspberries, strawberries, or a mixed-berry blend would produce delightful sorbets that pair well with sparkling wine. When using sweeter berries, reduce the honey or sugar slightly to keep the balance crisp and refreshing with the bubbles.
Storing and make-ahead tips: the sorbet keeps well in an airtight container in the freezer for several days. Let it soften at room temperature for a few minutes before scooping if it seems overly firm. For best texture, plan ahead and make the sorbet several hours before your event so it has time to set fully in the freezer.
Serving suggestions and variations: garnish each float with a twist of orange peel, a few whole cranberries, or a sprig of fresh rosemary for a festive touch. Swap the triple sec for Grand Marnier for a richer orange note, or use vodka or gin if you prefer a neutral or herbal profile. Honey can be replaced with granulated sugar or maple syrup to suit dietary preferences.
Whether you’re planning a holiday toast or a special brunch, this cranberry sorbet champagne float is an effortless way to elevate sparkling wine into a memorable cocktail. Cheers!
More easy cocktails and variations can be found in the recipe card below.
Cranberry Sorbet Champagne Float
5 Stars
5 from 10 reviews
- Author: Katherine | Love In My Oven
- Total Time: 6 hours
- Yield: 4 cocktails 1x
Description
This cranberry sorbet champagne float pairs tart, fruity sorbet with sparkling wine for a bright, celebratory cocktail. The sorbet can be made in advance without an ice cream maker and freezes to a scoopable texture thanks to a small amount of added liqueur and the right balance of sweetener and citrus zest.
Ingredients
Scale
- 3 cups cranberries, fresh or frozen
- 1 cup water
- 2 tbsp triple sec*
- 1 tbsp orange zest
- 1/2 cup honey**
- 1 bottle champagne***
Instructions
- In a small saucepan over medium-high heat, combine the cranberries with the water and bring the mixture to a gentle boil. Reduce the heat and simmer for about 10 minutes, or until the cranberries start to plump up and burst. Remove the saucepan from heat and allow it to cool for a few minutes.
- In a high-powered blender, combine the cooked cranberries, any remaining cooking liquid, triple sec, orange zest and honey. Blend on high until completely smooth. If necessary, press the mixture through a fine-mesh strainer to remove seeds or larger particles for a silky sorbet.
- Pour the sorbet mixture into a loaf pan or other freezer-safe container, smoothing the top. Freeze for 4–5 hours or until firm. To serve, place 1–2 scoops of sorbet into chilled cocktail glasses and top with chilled champagne or another sparkling wine. Pour slowly to reduce foaming, garnish if desired, and enjoy.
Notes
*You can substitute Grand Marnier, vodka, or gin if you prefer a different flavor profile.
**Swap honey for granulated sugar or maple syrup to suit taste and dietary needs.
***Prosecco or another sparkling wine is a great alternative to Champagne for these floats.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cocktails
- Method: freezing