Champagne Sorbet with Pomegranate Syrup


Recipes & Styling Diane Heierli
Photography C&D Heierli
Assistant: Ros McOnie

SERVING SUGGESTION: Try this recipe with a sparkling wine or MCC from



For the sorbet:

  1. Place the champagne, water and sugar in a small pot over a low heat. Allow the sugar to dissolve and then simmer for 1 minute.
  2. Remove from the heat and stir in lemon juice and honey. Leave to cool.
  3. Place in an ice cream churner for 45 minutes or until ready. Freeze until ready to use.

For the syrup:

  1. Place water and sugar in a small pot over low heat. Allow the syrup to reduce a little (about 30 minutes). Remove from heat and leave to cool, then stir in the pomegranate rubies.
  2. Serve a scoop of sorbet with a drizzle of pomegranate syrup.


For the sorbet:

2 cups MCC
1 cup water
1 cup sugar
½ cup lemon juice
1 tsp honey

For the syrup:
175g pomegranate rubies
¾ cup water
¼ cup sugar