These sugared Champagne Berries are bright, fizzy, sweet and boozy, perfect for a boozy brunch, summer evenings, cheese platters or festive entertaining.
There’s something undeniably charming about a dessert (or canape!) that looks beautiful, tastes refreshing and comes together with almost no effort. Sugared Champagne Berries are that kind of recipe, light, summery and quietly luxurious.
It’s the sort of dish you make when you want to serve something a little special, a little festive and with as much visual appeal as taste, and with minimal fuss – just berries, bubbles, a sprinkle of sugar and time.
Whether you’re hosting brunch, ending a dinner party on a lighter note, or just want a simple, boozy dessert to enjoy in the late afternoon sun, Champagne Berries are a recipe you’ll come back to all summer long.
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Why you’ll Love this Sugared Champagne Berries Recipe
- It’s incredibly quick. A few minutes of prep and the fridge does the rest.
- Versatile. You can use whatever berries you have on hand, or whatever looks good at the market that day. I’ve used a mix of raspberries, blackberries, blueberries and red currants.
- No bubbles? These sugared Champagne Berries work with champagne, prosecco, rosé, sparkling wine, or even a non-alcoholic bubbly or lemonade.
- Scales beautifully. Make a small bowl for an indulgent dessert for two, or a big batch for canapes for a crowd!
- Bonus treat. Leftover berry-infused bubbly becomes a delicious spritz.
Champagne Berries Recipe Ingredients
This sugared Champagne Berries recipe uses just four simple ingredients to make a pretty dessert, breakfast topper or colourful grazing board addition (find exact measurements in the recipe card below):
- Champagne. The bubbles bring brightness to the berries and lightly soften them while keeping their shape. Champagne is classic, but prosecco or rosé add their own fruity notes. Sparkling lemonade is perfect for a non-alcoholic version.
- Mixed berries. A colourful mix of berries makes for the prettiest bowl of sugared Champagne Berries and offers a balance of sweet, tart and juicy textures. I used a mix of raspberries, blackberries, blueberries and red currants. Strawberries work too, but to keep things quick, I skip chopping and stick to smaller berries. A quick note on raspberries – make sure to buy firm ones as they will soften more than any of the other berries.
- White granulated sugar. The champagne-soaked berries are rolled in granulated sugar, providing a counterpoint to the champagne, a sweet finish to the tangy berries and a textural crunch. You can be as stingy or as generous with the sugar as you like, whatever tastes best to you!
- Basil or Mint. A sprig or two of either adds a cool, herbal note, pairing with both the champagne and the sugar, and makes the bowl look instantly fresh and summery. Garnish with your favourite of the two.
How to Make Champagne Berries
Making these Champagne Berries is super quick and easy! Follow these straightforward steps to transform everyday berries into a festive treat!
- Prepare the berries. Rinse and gently dry the berries. Add them to a large bowl and slowly pour over the champagne (or prosecco, rosé, or sparkling lemonade).
- Chill. Cover and refrigerate for 30-60 minutes. Don’t be tempted to chill them for longer; berries aren’t grapes so they won’t hold up as well and will become mushy with a longer chill and soak. You’re looking for the berries to have tinted the champagne a lovely pink colour and to have softened slightly while still being whole.
- Roll in sugar. They can’t be sugared Champagne Berries without the sugar! Place the sugar onto a plate with a lip, and working in batches, roll the berries in the sugar until covered.
- Garnish and serve!
Recipe Tips and Tricks
- Use cold ingredients. Use cold berries and chilled bubbly for maximum fizz.
- Don’t soak for too long. Berries are already soft and don’t need long to soak up the champagne. More than an hour and you might end up with mushy berries.
- Gently fold, don’t stir. The key to keeping the berries intact and the bubbles lively.
- Leftovers. Freeze leftover berries with some water to make cocktail ice cubes and make a spritz with leftover berry-infused champagne. It’s too good to waste!
How to Serve Sugared Champagne Berries
- On their own. Chilled and served with glasses of the the berry-tinted champagne
- As a canape topper. Layer crispy crostini with creamy brie and top with sugared Champagne Berries and mint.
- As a brunch topping. Spoon the berries over waffles, lemon pancakes or French toast.
- With cake. A perfect pairing for pavlova or sponge cake.
- Over vanilla ice cream. Ice cream and bubbles? Why not!
Recipe FAQs
Can I use frozen berries?
Fresh berries work best, as frozen ones release too much liquid and can become mushier easier. If all you have are frozen berries, use them partially thawed so they keep some firmness.
How long can Champagne Berries sit in the fridge?
They’re best removed from the champagne and rolled in sugar after 1 hour. Sugared Champagne Berries can then be chilled or frozen. The berries will soften more the longer they sit out.
Can I make this without alcohol?
Absolutely! Sparkling lemonade or a good quality non-alcoholic sparkling wine works beautifully.
Can I use only one type of berry?
Yes. Blueberries, raspberries, blackberries or quartered strawberries all work on their own.
Love berries? Try these recipes too:
Or explore all our desserts and appetisers.
Perfect for brunch, picnics, warm evenings and low-key entertaining, these sugared Champagne Berries offer a burst of fruit and sparkle that feels joyful without being fussy.
If you’ve tried these sugared Champagne Berries, be sure to leave me a comment and let me know! Or snap a pic and tag me on Instagram, I always enjoy seeing what you guys are cooking from the blog!
Recipe
Champagne Berries
Ingredients
- 2 cups mixed berries, I used a mix of raspberries, blackberries, blueberries and red currants
- 200 ml Champagne, or prosecco, rosé or lemonade
- 3-4 tablespoons granulated sugar
- basil or mint, to serve
Instructions
- Gently wash and pat dry the berries. Add them to a large bowl and pour over champagne. Chill for 30–60 minutes (not longer or they’ll go soft).2 cups mixed berries, 200 ml Champagne
- Add 1 tablespoon of sugar to a plate with a lip or a shallow soup bowl. Drain the berries from the champagne, but don’t dry them! Working in batches, drop the berries into the sugar and roll them around until they are coated in sugar. Add more sugar to the plate as needed.3-4 tablespoons granulated sugar
- Garnish with basil or mint, and serve with glasses of the leftover berry-infused bubbly!basil or mint
