Labor Day Libations

By  September 02, 2011

Toast to the end of summer with a chilled glass of Chandon sparkling wine made all the sweeter with a scoop of sorbet. These cocktails are the perfect way to close out the season.  And if you’re feeling adventurous, you can even make your own fresh sorbet!



Green Apple and Brut Classic
Simply place 1oz of green apple sorbet at the base of the glass and fill with Chandon sparkling wine.

Green Apple Sorbet Recipe

  • 500 grams Granny Smith Apple Puree
  • 225 grams White Sugar
  • 80 grams Atomized glucose
  • 400 Grams Apple Juice
  • 50 grams Fresh Lemon Juice
  • 200 grams Hot Water

Method :Mix Sugar and Atomized Glucose in a metal bowl. Add boiling hot water and stir till sugars are completely dissolved. Place in fridge and allow sugar syrup to cool. Once cool add remaining ingredients and stir till well mixed. Place mix in ice-cream/sorbet machine and follow instruction for your machine.

White Peach with Rosé
Simply place 1oz of peach sorbet at the base of the glass and fill with Chandon Rosé.

Peach Sorbet Recipe

  • 600 grams White Peach puree
  • 170 grams White Sugar
  • 50 grams Atomized glucose
  • 20 Grams Fresh Lemon Juice
  • 180 Grams Hot Water

Method: Mix Sugar and Atomized Glucose in a metal bowl. Add boiling hot water and stir till sugars are completely dissolved. Place in fridge and allow sugar syrup to cool. Once cool add remaining ingredients and stir till well mixed. Place mix in ice-cream/sorbet machine and follow instruction for your machine.