Sorbet & Chambord Kir Royale

by alexandra

Sorbet & Chambord Kir Royale |

If you know me well, you know that the one thing you can *always* find in my fridge is a bottle of champagne. This probably makes me sound much more sophisticated than I really am; truthfully I just drink it like most people drink red or white wine, because bubbles make everything better (says me).

I’ve become such a champagne girl that I don’t make mixed drinks anyone near as much as I used to, but don’t get me wrong, I still love a good cocktail. And when the cocktail has champagne in it? Best of both worlds baby.

Sorbet & Chambord Kir Royale |

This twist on the classic Kir Royale is my latest concoction and also one of my new favorites. A grand total of three ingredients means it’s super easy to make, but it’s also super classy-looking and tiptoes on the border of being dessert thanks to the scoop of sorbet in the bottom of the glass. The sorbet melts into the champagne as you sip, and combined with a touch of Chambord, gives it the perfect touch of sweet raspberry essence. It’s still a very champagne-centered drink (no complaints about that), but just a little more of a special-occasion treat – and perfect for Valentine’s Day since that’s right around the corner. ;)

Sorbet & Chambord Kir Royale |

This recipe is part of my ongoing partnership with Drizly, a service that delivers all things drinks (think alcohol, mixers, and basically anything else you might need for a good cocktail) to your door. They source from local stores so the products and prices are exactly what you’d see on the shelf, minus the part where you have to leave your house!

Sorbet & Chambord Kir Royale |


Sorbet & Chambord Kir Royale |

Sorbet & Chambord Kir Royale

  • Yield: 1 cocktail


A scoop of raspberry sorbet makes this twist on the classic Kir Royale half cocktail, half dessert.


  • 1 tablespoon raspberry sorbet
  • 1/2 ounce Chambord
  • champagne
  • raspberry, for garnish


  1. Spoon sorbet into the bottom of a champagne flute and add Chambord.* Slowly top with champagne to fill glass (it will bubble quite a bit!).
  2. Garnish with a raspberry and serve.


*I’ve found that if you let the sorbet and Chambord sit for a few minutes before adding the champagne, the flavors meld together and leave you with a nice sweet sip at the bottom of your drink, whereas if you add the champagne immediately, the sorbet will float to the top of the drink, more like a root beer float. Feel free to do it either way!

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sandra February 2, 2017

That’s a beautiful yet simple drink! :)

jess larson | plays well with butter February 18, 2017

i’m obsessed with the simplicity of this! it would be SO refreshing this summer when berries are in season too! pinning to try soon :)

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