Hey Dolls! It’s summer and sweltering. What better way to cool during afternoons and evenings than with two summer staples – champagne + ice cream! Enter the Champagne + Raspberry Ice Cream Float. Peep the mixology below.
The Ingredients |
- 750 ml (1 bottle) your favorite champagne or prosecco
- 1 pint vanilla frozen yogurt or ice cream
- fresh raspberries for garnish
Raspberry Sauce: 12 ounces frozen raspberries, defrosted; 1/4 cup granulated sugar’ + 1/4 teaspoon vanilla extract
The Mixology |
Raspberry Sauce. In a small saucepan over medium heat, add raspberries and sugar. Stir and mash the raspberries with the back of a spoon until broken up and the raspberries have released their juices. Once the mixture is mostly smooth, remove from the heat and stir in the vanilla. Press the raspberries through a mesh strainer to remove the seeds and pulp. Chill.
Constructing the Floats. Add a couple spoonfuls of raspberry sauce to the bottom of each champagne flute, followed by a couple small scoops of vanilla ice cream on top of the sauce. Top off each champagne flute with champagne, fresh raspberries and a drizzle of raspberry sauce. Serve, sip + enjoy!
Be sure to chill the raspberry sauce and champagne before assembling the floats.
Serve, sip + enjoy!