Prosecco Sorbet Float

Prosecco Sorbet Float

  • Prep:
  • Cook Time: 1 hr
  • Total: 1 hr
  • Serving: Serves 4 - 6

Stretch out summertime with this sultry, sparkling sipper made with top-quality Prosecco.  D.O.C.G. Prosecco makes the perfect hip, and reasonably priced sip for lunch, brunch, or celebrations.

The fine print: only Proseccos bearing the D.O.C.G. designation are authentic Prosecco wines, produced under strict quality controls in the 12,000-acre Conegliano-Valdobbiadene region outside Venice. Paris Hilton aside, who needs canned, imitation Prosecco anyway, when the real thing runs around $15 a bottle?

Try this delectable Prosecco Sorbet Float from Duskie Estes and John Stewart of Zazu and Bovolo Restaurant.


  • 1/4 cup sugar
  • 2 cups Prosecco (D.O.C.G.)
  • 1 cup fresh squeezed ruby grapefruit juice, or juice of your choice
  • Additional Prosecco (D.O.C.G.)


  1. In a medium sauce pan on high heat, bring the sugar and Prosecco to a simmer, stirring to melt sugar. Remove from the heat and add the grapefruit juice.
  2. Chill the sorbet base. When thoroughly cold, freeze according to your ice cream maker’s directions. Let set at least an hour in the freezer.
  3. Scoop into desired glass and top with additional Prosecco.


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