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Lemon sorbet in prosecco makes a perfectly grown-up float

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Sparkling wine, scoops of lemon sorbet and blueberries make a super-simple boozy float perfect for spring

Simplicity can amount to something very big when you hit the right combination of flavors.

Take store-bought lemon sorbet, fresh or frozen blueberries and simple syrup (an equal mixture of water and sugar cooked together), for example. When you pour freshly popped prosecco over them, a fantastic drink (or maybe dessert?) awaits you.

It is a refreshingly delicious (and adult) approach to the much-loved root beer float, but it comes with a lightness you can enjoy without getting filled up.

Sparkling wine, scoops of lemon sorbet and blueberries make a super-simple boozy float perfect for spring
Image: Rowena Dumlao-Giardina/SheKnows

Lemon sorbet and blueberry prosecco float recipe

Serves 1

Total time: 5 minutes

Ingredients:

  • 3/4 cup lemon sorbet

  • 1-1/2 tablespoons simple syrup (optional, skip if sorbet is already sweet enough)
  • 12 or more blueberries
  • 1/2 cup prosecco (can be replaced with other kind of sparkling white wine)

Directions:

  1. Scoop the lemon sorbet into a Champagne flute or any kind of glass you are using to serve the prosecco float.
  2. Add the simple syrup, if using, and the blueberries.
  3. When ready to serve, pop open the prosecco, and pour it into the glass. Serve immediately.

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