6 Sparkling Desserts for All Your Wedding Events

Build an engagement party dessert station around Frosé, the much-talked-about (and Instagrammed) treat that’s a fresh, fun take on a granita. Serve it in paper cones for a nostalgic touch.

What You’ll Need:

16 oz. Freixenet Rosé (about ⅔ of a standard bottle)
⅓ cup lemon juice
½ cup water
¼ cup sugar
2 9” x 13” baking dishes
8 paper cones
Fruit for garnish, optional

Makes 4-8 servings.

Directions:

1. In a large bowl, combine Freixenet Rosé, lemon juice and water. Add sugar and stir until dissolved, about 2 minutes.

2. Divide mixture evenly between baking dishes. Place dishes in freezer to set. Every 30 minutes, stir mixture with a fork, breaking up any chunks. After about 3 hours, the mixture will turn into a frozen slush.

3. Scoop frosé into paper cones. Serve garnished with berries if desired.

Planning an outdoor summer wedding? Instead of greeting guests with flutes of bubbly before the ceremony, help them stay cool by serving these refreshing bars.

What You Need:

Blender
3½ cups watermelon, cubed
½ bottle of Freixenet Brut Cava
4-8 ice pop molds and sticks
3 kiwis, peeled and sliced
4 to 5 tsp. sugar

Makes 4-8 servings.

Directions:

1. In blender, process watermelon on high until smooth. Add Freixenet Cava and stir to combine.

2. Pour mixture into ice pop molds until each mold is ⅔ full. Place sticks in molds and freeze for two hours until firm.

3. In blender, combine kiwi and sugar. Blend on high until smooth.

4. Pour kiwi mixture into remaining ⅓ of molds. Freeze for at least four more hours.

This glaze gives simple store-bought doughnuts an unexpected sparkling finish. Serve in a tiered tower for a photo-worthy display.

What You’ll Need:

2 cups powdered sugar
½ cup Freixenet Brut Cava
8-10 plain cake or yeast doughnuts
Parchment paper

Makes 8-10 servings.

Directions:

1. In a medium bowl, slowly add powdered sugar to Freixenet Cava until glaze forms and desired thickness is reached.

2. Dip each doughnut into glaze, then set aside on parchment paper to set.

Serve flutes of these delectable, lightly-flavored truffles at the end of your wedding—or package them up as favors for guests to enjoy on their way home.

What You’ll Need:

12 oz. white chocolate
¼ cup heavy cream
¼ cup Freixenet Brut Cava
2 oz. butter, softened
Powdered sugar
1 lb. white chocolate candy coating
Gold sugar or edible glitter sprinkles, optional

Directions:

1. Chop white chocolate and place in a medium heat-safe bowl. Set aside.

2. In a small saucepan over medium heat, bring cream to a boil, then immediately remove from heat and pour over chopped chocolate. Let cream soften chocolate for 1 minute, then whisk into a thick mixture.

3. Add Freixenet Cava to bowl and whisk until incorporated. Add butter and whisk again. Press plastic wrap on top of mixture and refrigerate until firm enough to scoop.

4. Once firm, use a teaspoon to scoop small balls. Dust your hands with powdered sugar and roll balls between your hands to create a round shape. Set truffles aside on a plate.

5. In a saucepan, melt candy coating, then place in a bowl. Use a fork to dip each truffle in coating. Place on parchment paper or foil-covered baking sheet to harden.

6. Decorate with gold sugar or edible glitter sprinkles.

Recipe adapted from Champagne White Chocolate Truffles by Elizabeth LaBau.

Give your signature drink a tropical twist with this frothy-meets-fruity concoction.

What You’ll Need:

2 quarts lime sherbet, softened
2 bottles Freixenet Brut Cava
1 46 oz. can pineapple juice
Lime slices for garnish

Makes 12 servings.

Directions:

1. In a large punch bowl, combine sherbet, 2 bottles Freixenet Cava and juice.

2. Mix and serve in tall glasses. Add lime slices for decoration.

3. Top with more Cava if desired.

Pass around trays of these bite-size vanilla and sparkling wine treats at your reception so guests can enjoy dessert—without stepping off the dance floor.

What You’ll Need:

9” x 13” baking pan
Baking tray
Stand mixer or hand mixer
Nonstick cooking spray
8-10 lollipop sticks
1 16 oz. package white cake mix
1¼ cups Freixenet Sweet Cuvée Cava
⅓ cup canola oil
4 egg whites
16 oz. container prepared vanilla cake frosting
16 oz. white chocolate chips
Gold sprinkles or edible glitter for garnish, optional

Makes 8-10 servings.

Directions:

1. Preheat oven to 350˚F Spray baking pan with nonstick cooking spray. Set aside.

2. Using a stand mixer or a hand mixer and a large bowl, beat cake mix, Freixenet Cava, canola oil and egg whites at medium speed until smooth, about 2 minutes. Pour batter into prepared pan.

3. Bake cake for 15 to 20 mins or until a toothpick inserted in the center comes out clean. Then remove from oven and let cool in pan for 30 minutes.

4. Using your hands, crumble the cake into a large bowl. Using a stand mixer or a hand mixer on low, stir in frosting until incorporated evenly with no lumps. Refrigerate overnight.  

5. Line a baking tray with wax paper. Using a melon baller or your hands, shape the cake mixture into small round balls and insert lollipop sticks. Place balls on tray, then store in freezer for 1 hour.

6. In a saucepan, melt white chocolate chips, then place in a bowl. Use a fork to dip each ball in coating. Place on parchment paper or foil-covered baking sheet to harden. Repeat with the remaining cake balls, decorate as desired and let dry completely.

The Knot and Freixenet Cava present Pop. Fizz. Clink., a sponsored series full of delicious and stylish inspiration for your wedding. Visit Freixenet Cava for more sparkling ideas. Please drink responsibly.