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Frozen Champagne Bubbles

This dessert involves freezing champagne to create a silky, sorbet-like texture while preserving its natural fizz. The mixture is chilled until semi-frozen, resulting in a bubbly, smooth treat with a glistening appearance. Optional additions like fruit juice or bitters can enhance the flavor profile for serving at warm gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle champagne preferably chilled
  • 1/4 cup fruit juice (optional) adds flavor, such as berry or citrus
  • 1 dash bitters (optional) for a more complex flavor
  • to taste sugar syrup (optional) if a sweeter taste is preferred

Equipment

  • Measuring cups and spoons
  • Mixing bowl

Method
 

  1. Pour the champagne into a mixing bowl and gently stir in any fruit juice, bitters, or sugar syrup if using, to flavor the mixture.
  2. Place the bowl in the freezer, allowing the champagne to chill and partially freeze for about 45-60 minutes, stirring every 15 minutes to ensure even freezing and prevent large ice crystals from forming.
  3. As the mixture begins to firm up with a slushy consistency, gently scrape the surface with a fork to break up frozen layers and aerate the mixture.
  4. Continue stirring until the mixture reaches a smooth, semi-frozen state, with a texture similar to sorbet and maintaining some of the bubbly effervescent qualities.
  5. Serve immediately in chilled glasses, garnished with fruit or herbs if desired, to enjoy the silky, bubbly treat with shimmering appearance and refreshing taste.

Notes

For best results, sip the mixture shortly after serving to experience the optimal balance of creaminess and fizz.