The Easiest Prosecco Floats
The heat this summer has had me DYING for some good drinks. After playing around with various float recipes, I've decided the Prosecco Sorbet Float is definitely my new favorite summer drink.
Before I throw out the recipe though, I do have to warn you all: The pictures vary a slight bit from the recipe. Nothing big, but the small town I was vacationing in when I made this did not have sorbet anywhere, so I had to settle for sherbet. I actually discuss this swap at the end in my variations section, but I'll note ahead of time that I definitely recommend using the sorbet if you can get that.
What I used:
A bottle (or two) or your favorite Prosecco
A container of Raspberry Sorbet
A bottle of Chambord Raspberry Liquor
A container of raspberries
A few wine glasses and spoons (or just one if this is all for you)
Making the float:
Add two scoops of the raspberry sorbet, one shot of raspberry liquor, and then fill the rest of the way with prosecco. Add raspberries to the top for garnish. Pretty easy for such a great drink, right?
I'm a big fan of freezing the raspberries and crushing them up for a little flavored crumble on top. In addition, I'd definitely suggest adding the sorbet last if you're confident with your prosecco proportions, because it usually means less foam!
Variations: There were a ton of variations that I tried when testing floats and still loved *almost* as much as this recipe.
The quickest one should be that this can be used with any sorbet flavor if you prefer something else! Getting strawberry sorbet and a case of strawberries would be just as easy, though I can't say I know a good strawberry liquor off of the top of my head to recommend for you. But I honestly believe the Chambord would work well with any fruit flavor.
My favorite variation is fitting this recipe to a holiday. Themed popsicles for Fourth of July were SO cute subbed in instead of the sorbet.
And if you're not a big fan of Prosecco, as some of my guests weren't, you could really do this with any white wine (though I would definitely lean towards at least keeping it bubbly, I found it mixes better that way).
Last but not least, if you're really not a big fan of sorbet, you could sub in ice cream. I personally didn't like this combo because I felt the dairy base didn't mix well with the wine, but everyone's tastes are different! If you're interested in the dairy base route, I will honestly tell you the sherbet was not horrible. It also often comes in good fruit-ish flavors for using here!
*This post was written on 7/6/2019 and moved here on the date above
