Type what you have

Ingredients

• ✓ champagne
• white sugar
• strawberry
• blueberry
• mint

Instructions

1. 1 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
2. 2 Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
3. 3 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

By TjB

Ingredients

• ✓ champagne
• strawberry
• white sugar
• salt

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ champagne
• watermelon
• white sugar
• watermelon

Instructions

1. 1 Place cubed watermelon and sugar in a blender; blend for 1 minute. Stir in Champagne. Pour watermelon mixture into a container; cover, and freeze. Stir mixture with a fork every 30 minutes until frozen, about 2 hours.
2. 2 Remove granita from the freezer; stir well using a fork. Or place granita in the bowl of a food processor; pulse until it reaches desired consistency. Serve in tall glasses garnished with sliced watermelon.

By ilikeit

Ingredients

• ✓ champagne
• orange juice
• sugar
• orange
• clove
• vanilla extract
• pear
• semisweet chocolate chip

Instructions

1. 1 In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
2. 2 Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

By Christina St John Cericola

Ingredients

• ✓ champagne
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
2. 2 Sift flour, baking powder, and salt together in a medium bowl.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until very light and fluffy. Mix in flour mixture alternately with Champagne.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
5. 5 Fold 1/3 of the egg whites into cake batter to lighten it, then fold in remaining egg whites. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

By Krissyp

Ingredients

• ✓ champagne
• butter
• sugar
• egg white
• all-purpose flour
• baking powder
• baking powder
• salt
• candy sprinkle
• vanilla extract
• hot fudge topping
• vanilla ice cream
• caramel ice cream topping
• marshmallow cream
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
2. 2 Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
3. 3 Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
4. 4 Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
5. 5 Cut each cake in half horizontally, creating 10 rounds.
6. 6 Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
7. 7 Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
8. 8 Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
9. 9 Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
10. 10 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

By Allrecipes Member

Ingredients

• ✓ champagne
• ✓ champagne
• ✓ champagne
• carnation
• confectioners sugar
• butter
• shortening
• egg white
• red food coloring
• vanilla extract
• shortening
• milk
• salt
• baking soda
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.
2. 2 In a very large bowl stir together flour, sugar, baking powder, soda, and salt.
3. 3 Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes.
4. 4 Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).
5. 5 Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.
6. 6 To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.
7. 7 Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake. Frost sides and top. Repeat with remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.

By MARBALET

Ingredients

• ✓ champagne
• cranberry juice

Instructions

1. 1 Pour Champagne into a flute; top with cranberry juice. Serve immediately.

By Kathy Roy Larsen

Ingredients

• ✓ champagne
• creme de cassis liqueur

Instructions

1. 1 Pour creme de cassis into a large Champagne flute or white wine glass. Top with Champagne.

By Allrecipes

Ingredients

• ✓ champagne
• ginger ale
• strawberry

Instructions

1. 1 In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.

By NICMOSS

Ingredients

• ✓ champagne
• orange juice

Instructions

1. 1 Gather the ingredients.
2. 2 Divide orange juice between two flute glasses.
3. 3 Top with chilled Champagne.
4. 4 Serve and enjoy!

By Jodi Hamrick

Ingredients

• ✓ champagne
• sugar
• vinegar
• pectin

Instructions

1. 1 Sterilize 5 half-pint jars. Set aside.
2. 2 Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
3. 3 Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

By GoneZap

Ingredients

• ✓ champagne
• grapefruit juice
• raspberry

Instructions

1. 1 Pour grapefruit juice into a champagne glass and top with champagne. Garnish with raspberries.

By Madison

Ingredients

• ✓ champagne
• peach
• peach

Instructions

1. 1 Gather all ingredients.
2. 2 Pour peach puree into a fluted glass; top with Prosecco or Champagne.
3. 3 Garnish with a slice of peach. Enjoy!

By sanzoe

Ingredients

• ✓ champagne
• pineapple
• pineapple juice

Instructions

1. 1 Combine pineapple and pineapple juice in a blender and blend until smooth.
2. 2 Pour into 2 glasses and top each with 3 ounces champagne.

By Yoly

Ingredients

• ✓ champagne
• strawberry
• lemon juice
• fruit pectin
• white sugar

Instructions

1. 1 Inspect three 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes, or until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 At the same time, combine strawberries, Champagne, lemon juice, and pectin in a nonreactive pan; bring to a boil. Stir in sugar and cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
3. 3 Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By KATSKI

Ingredients

• ✓ champagne
• orange sherbet
• orange juice
• ginger ale

Instructions

1. 1 Place sherbet block in the center of a large punch bowl. Pour orange juice over top, followed by ginger ale and Champagne. Stir gently to mix liquids until top of punch begins to foam. Serve immediately.

By Julienne A Falk

Ingredients

• ✓ champagne
• sugar
• burgundy wine
• brandy
• club soda

Instructions

1. 1 In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.

By Steve

Ingredients

• ✓ champagne
• vodka
• peach schnapps
• ice cube
• raspberry

Instructions

1. 1 Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.

By PSOCONNOR

Ingredients

• ✓ champagne
• apricot nectar
• pineapple juice
• water
• orange juice concentrate

Instructions

1. 1 Combine apricot nectar, pineapple juice, water, and frozen orange juice concentrate in a large pitcher and stir well. Chill until ready to serve. Stir in Champagne just before serving.

By CHERYL BLUE

Ingredients

• ✓ champagne
• apricot-mango nectar
• pineapple juice
• water
• orange juice concentrate

Instructions

1. 1 Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.

By CHERYL BLUE

Ingredients

• ✓ champagne
• ice
• light rum
• lime juice
• honey syrup

Instructions

1. 1 Fill a cocktail shaker with ice; add rum, lime juice, and honey syrup. Cover and shake until the outside of the shaker has frosted. Strain into a Champagne flute and top with Champagne.

By Allrecipes Member

Ingredients

• ✓ champagne
• pickled ginger
• ice cube
• vodka

Instructions

1. 1 Place the ginger strips into a shaker and press to release the flavor. Add the ice cubes and vodka; shake and strain into a champagne glass. Top with champagne.

By Genevieve

Ingredients

• ✓ champagne
• cranberry juice
• orange liqueur
• rosemary
• cranberry

Instructions

1. 1 Pour cranberry juice into a Champagne flute and top with Champagne. Add orange liqueur. Garnish with rosemary sprig and sugared cranberries.

By ERIKIM21

Ingredients

• ✓ champagne
• orange juice
• peach schnapps
• ice cube
• grenadine syrup
• peach

Instructions

1. 1 Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
2. 2 Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

By Steve and DeLaina

Ingredients

• ✓ champagne
• ice
• rum
• cranberry juice

Instructions

1. 1 Fill a cocktail shaker with ice. Add rum and cranberry juice and shake well.
2. 2 Strain mixture into a champagne glass, filling the glass halfway.
3. 3 Top off the glass with champagne.

By CookingWithShelia

Ingredients

• ✓ champagne
• olive oil
• sweet onion
• chicken breast
• carrot
• heavy cream
• chicken base

Instructions

1. 1 Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
2. 2 Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

By tabihoffman

Ingredients

• ✓ champagne
• vodka
• sweet and sour mix
• vanilla vodka
• strawberry vodka
• maraschino cherry juice

Instructions

1. 1 Pour the bubble gum vodka, sweet and sour mix, vanilla vodka, strawberry vodka, and maraschino cherry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into two chilled glass, and top with champagne to serve.

By Patti Weiss

Ingredients

• ✓ champagne
• vodka
• peach schnapps
• sugar
• peach
• fuzzy navel mix
• ice

Instructions

1. 1 Place the vodka, schnapps, sugar, champagne, peaches, fuzzy navel mix, and ice into a blender. Blend until smooth and serve.

By Laura Wilson

Ingredients

• ✓ champagne
• buttermilk
• egg
• butter
• all-purpose flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Whisk buttermilk, eggs, and butter together in a bowl. Mix flour, sugar, baking powder, and salt together in a separate bowl. Whisk flour mixture into buttermilk mixture until smooth. Set batter aside until bubbling, 10 to 15 minutes. Pour champagne into batter; stir gently.
2. 2 Grease a non-stick skillet lightly and heat over medium-high heat. Pour 1/3 cup batter onto the skillet; cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

By Angela Langlands