Melt Hearts with Frozen Wine

Valentine's Day is less than 24 hours away, and wine shops everywhere are busting out the Champagne. But before you blow a wad of cash on an expensive bottle of bubbly, why not consider a carton?

That's right: a carton of wine. Don't worry, though—this boozy treat bears no relation to the 5-liter boxes of Chablis that may haunt your collegiate past. Each pint packs up to 5% alcohol by volume, and there are currently six varietals to choose from: Rosé, Pinot Noir, Cabernet Sauvignon, Riesling, Sangria Rojo, and Champagne.

I sampled the Cabernet and the Champagne. Both were very icy, a little bit sweet, and definitely brimming with booze. The Champagne flavor was incredibly delicate and subtle, and while there were no actual bubbles, it did have an effervescent quality that would pair wonderfully with fresh berries. The Cab, on the other hand, packed a bold, fruit-forward punch that could easily stand up to the densest, darkest chocolate cake.

Wine Cellar Sorbets is based out of Brooklyn, NY, and the sorbets are currently available in stores Connecticut, Kentucky, New York, New Jersey, Ohio, Virginia, and Washington DC. You can also order directly from their website, which is chock full of fun facts and recipes. Tomorrow night, I just might serve my sweetie a Champagne float.

About the author: Lucy Baker is a graduate student in the writing program at Sarah Lawrence College. Before returning to school to pursue an MFA, she was an assistant cookbook editor at HarperCollins. She lives in Brooklyn and is currently obsessed with all things fennel.

Melt Hearts with Frozen Wine

About This Recipe


  • 2 teaspoons sugar
  • 4 ounces Champagne sorbet
  • Sparking wine


  1. 1

    Powder the rims of two Champagne flutes with sugar. Scoop 2 ounces of sorbet into each flute. Top with sparking wine and serve.


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