Cassis Berry Sorbet Champagne Float Recipe

Champagne float is a staple for all festive celebrations. Put a spin to this traditional drink and dessert combo with a scoop of berry sorbet and a splash of cassis or blackcurrant liqueur.

This champagne float recipe revives the refreshing kir royale cocktail and makes about four servings. It takes no time to make and can be customised (and doubled!) to match your and your guests’ taste. Make parties in a glass and serve your float in stunning flutes and tumblers.

Equipment

• Food processor
• Cutting board
• Paring knife
• Freezer-safe or ice cream container
• Ice cream scoop
• Le Creuset tumblers or champagne flutes (or any glass of your choice)

Ingredients

Sorbet

• 2 x 400g summer berries
• 2 lemons, juiced
• 200g icing sugar, more if you prefer sweeter

Assembly

• 1 to 2 bottles of champagne, chilled 
• Crème de Cassis liqueur
• Few pieces of figs, sliced 

Instructions

1. For the sorbet, place all the ingredients in a food processor and blitz together until well combined.
2. Place mixture in the freezer for at least 2 hours, leave to thaw ever so slightly before scooping with an ice cream scoop dipped in hot water.
3. To assemble, add a scoop or two of sorbet to Le Creuset tumblers and top up with champers. For variation, you can also add a little cassis to Le Creuset champagne flutes and wine glasses, pop in a fig or two, and top up with chilled champagne. 

You can also add this French fizz cocktail recipe to your list of essentials for summer or holiday entertaining.

Recipe and image adapted from Le Creuset.