Champagne berries are a super simple recipe that you can serve all on their own, alongside a cheese plate, or for toppings on a fancy toast or crostini. It’s so simple I’m not even 100% the word recipe applies. Champagne berries are the classy cousin of vodka soaked gummy bears. Ha!
Simply soak your berries in champagne for at least one hour (up to overnight) covered in the refrigerator. Drain and toss in sugar. Then freeze until you are ready to serve. I used raspberries, but strawberries would be great here—very Pretty Woman. 😉
You’ll likely want to serve these with small toothpicks, tiny forks, or crackers that guests can use to scoop up the berries. But there are lots of options here, so you do you. Champagne berries feel oh so appropriate for a New Year’s Eve party, but any special occasion could be fun as well. Enjoy! xo. Emma
- 1 bottle champagne
- 3-4 cups berries (any variety)
- 1/4 cup granulated white sugar
- 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.
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.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.