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Champagne Berries


  • 1 bottle champagne
  • 3-4 cups berries any variety
  • 1/4 cup granulated white sugar


  1. Soak the berries in the champagne, covered, in the refrigerator for 1 hour and up to overnight. Drain, then toss in the sugar. Freeze until you are ready to serve.

Recipe Notes

It's best to freeze in a thin layer if possible, so you don't end up with a giant frozen ball of berries. I will freeze the berries on a baking sheet for an hour or two and then condense to a bowl or reusable bag. That way they don't all freeze together.