Pin This Prosecco sorbet float is my favorite shortcut to instant elegance when friends drop by or as a breezy finale after summer dinners. A scoop of intensely fruity sorbet meets sparkling Prosecco in the glass, and together they become something so refreshing and celebratory you will want to enjoy it all season long.
I first whipped these up on a hot July evening for an impromptu patio gathering. Everyone raved, and it has been my go-to when I want to impress with zero fuss.
Ingredients
- Lemon or raspberry sorbet: about two cups Choose a high-fruit-content sorbet for bright flavor and creamy texture. Check labels to avoid artificial additives and go for the freshest taste.
- Chilled Prosecco: one standard bottle Select a dry Prosecco Doc or Docg for best bubbles and clean finish. Shop at reputable wine stores for properly stored bottles.
- Fresh mint leaves: Optional for a pop of color and refreshing aroma. Pick crisp unblemished leaves.
- Fresh berries: Optional for added texture Choose ripe juicy raspberries strawberries or blueberries.
- Lemon zest: Optional for zing Use organic lemons and zest right before serving for bold citrus notes.
Instructions
- Chill the Glasses:
- Place your serving glasses in the freezer for about ten minutes ahead of time. This keeps the sorbet icy and the Prosecco lively.
- Scoop the Sorbet:
- Scoop about half a cup of sorbet into each chilled glass. Gently press to shape and keep the scoop rounded and firm.
- Pour the Prosecco:
- Slowly pour the chilled Prosecco over the sorbet allowing it to fizz and bubble up but not overflow. Pouring slowly preserves carbonation and creates a frothy head.
- Let It Float:
- Do not stir Let the sorbet naturally bob and begin melting into the Prosecco. This gradual mixing makes for a layered sipping experience.
- Garnish and Serve:
- Add mint leaves fresh berries or a twist of lemon zest according to your mood. Set out spoons and straws so everyone can alternate between sipping and scooping.
Pin My favorite part of making these floats is watching the sorbet melt slowly into the bubbly Prosecco transforming every sip. Once my nephew asked for the nonalcoholic version with sparkling lemonade and now it is a family tradition at every big gathering.
Storage Tips
Sorbet melts quickly so keep it in the coldest part of your freezer until the moment of serving. If you want to prep ahead pre-scoop the sorbet on a tray and freeze individual scoops. Chilled glasses also help slow melting and maintain icy texture longer.
Ingredient Substitutions
Swap in sparkling lemonade or nonalcoholic sparkling wine for a no alcohol option. Mango blood orange or peach sorbets create fun twists just match your bubbly to the sorbet flavor. Even a well chilled cava or American sparkling wine can work if Prosecco is not available.
Serving Suggestions
Serve in champagne coupes for grownup flair or tall wine glasses to show off the bubbles. Offer biscotti or crisp almond cookies on the side for an Italian touch. Garnishing with edible flowers or candied citrus makes it feel extra special at showers or celebrations.
Cultural and Historical Context
This dessert drink idea is inspired by classic Italian gelato floats and the festive way of ending meals with something light and spirited. In Northern Italy Prosecco and gelato pairings are common at summer gatherings and wedding toasts often feature a sparkling float or two.
Seasonal Adaptations
Try Meyer lemon or strawberry sorbet in late spring Use peach or apricot sorbet in midsummer when stone fruit is abundant Blood orange or pear sorbet makes a winter holiday float that feels luxurious
Success Stories
This recipe turned my family from skeptical to obsessed. One New Year’s Eve we set up a float bar with several sorbets and sparkling wines and it quickly became the night’s most talked about treat. Even non drinkers had their own fizzy concoctions to enjoy alongside everyone else.
Freezer Meal Conversion
You cannot fully make these floats ahead but you can keep preportioned scoops of sorbet frozen in advance. Store each scoop on parchment lined trays then move them straight to glasses when guests arrive. The Prosecco should always be opened and poured right before serving for maximum fizz.
Pin One float is never enough once you taste how fizzy and refreshing these are. Serve right away for instant celebration every time.
Recipe Q&A
- → Which sorbet flavors work best?
Lemon and raspberry are classics, but peach, mango, or blood orange sorbet also complement the Prosecco beautifully.
- → Can I make this without alcohol?
Absolutely! Substitute sparkling lemonade or non-alcoholic sparkling wine to create a vibrant, festive float.
- → How should I serve the sorbet float?
Use chilled glasses and serve immediately with a spoon and straw for the best texture and fizz.
- → What garnishes are recommended?
Fresh mint leaves, berries like raspberries or strawberries, or a twist of lemon zest add flavor and color.
- → Are there suggested pairings?
Light biscotti or almond cookies make excellent accompaniments, enhancing the float’s elegant finish.
- → What should I consider for allergens?
Sorbet may contain dairy, nuts, or egg depending on the brand; check labels if you have allergies.