Raspberry Champagne Float Cocktail Recipe

I really enjoy making cocktails that feel a little special but don’t require a ton of effort. The Raspberry Champagne Float is honestly one of my favorites—it looks gorgeous, tastes super refreshing, and you can throw it together in just a few minutes.

It’s just a simple mix: champagne, raspberry sorbet, and some fresh berries. Put them together and you get a light, fruity drink that’s perfect for celebrations (or, honestly, just because).

There’s something about the way the champagne bubbles up with the creamy sorbet that’s just fun. The raspberries bring a bright, tart flavor that keeps things from getting too sweet.

You can serve these at brunch, for a holiday toast, or even as a dessert cocktail. It’s flexible, which I love.

You don’t need any fancy bar tools or weird ingredients either. If you can scoop ice cream and pour a bottle, you’re good to go.

Once you try it, you might want to keep these ingredients around for those times when friends drop by unexpectedly.

Raspberry Champagne Float Cocktail Recipe

I’m a big fan of how this drink combines crisp, fizzy sparkling wine with the smooth, fruity sherbet. The whole thing feels festive but is honestly so easy to make.

Even if you’re not a cocktail person, it’s hard to mess this up.

Equipment

For this raspberry champagne float, I just use whatever’s on hand. No need for anything complicated.

• Champagne flutes or tall glasses
• Ice cream scoop for the sherbet
• Small spoon for a gentle stir
• Measuring cup (if you want to be precise)
• Bottle opener (unless your wine is twist-off)
• Serving tray if you’re making a bunch

Personally, I like using narrow flutes—they keep the bubbles going longer. And a clean scoop makes the sherbet look neat in the glass, which is a nice touch.

Ingredients

I try to grab the freshest, most flavorful ingredients I can find. The sherbet brings the sweetness, and the sparkling wine adds that pop of acidity and fizz.

• 2 scoops raspberry sherbet (about 1/2 cup total)
• 4–6 oz chilled sparkling wine or Champagne
• Fresh raspberries for garnish (optional)
• Mint leaves for garnish (optional)

If I’m being picky, I’ll go with a dry sparkling wine because it balances out the sweet sherbet. But if you like things sweeter, a demi-sec Champagne or a sparkling rosé is also great.

Instructions

Making this raspberry champagne float is honestly a breeze. I like to prep the glasses ahead so everything stays cold.

• Pop the champagne flutes in the fridge for at least 15 minutes.
• Drop 1 scoop raspberry sherbet into each flute.
• Pour 2–3 oz chilled sparkling wine over the sherbet, nice and slow.
• Add the second scoop of sherbet on top.
• Top off with more sparkling wine until the glass is almost full.
• Garnish with fresh raspberries or mint leaves, if you’re feeling fancy.
• Serve right away, with a little spoon or straw.

Pouring slowly helps with the foam situation—nobody wants a mess.

Notes

I’ve found this drink turns out best if the sherbet is firm, not melty. Soft sherbet just makes it watery, which is kind of a letdown.

Feel free to swap the raspberry sherbet for strawberry or even lemon if you want to mix it up. If you’re skipping alcohol, sparkling cider totally works.

If I’m making these for a crowd, I’ll scoop the sherbet into a tray and freeze it ahead of time. That way, when it’s go-time, I can throw everything together fast and the sherbet doesn’t melt before the wine’s even in the glass.

Tasting Notes

That first sip? It’s light and crisp—almost like a gentle wake-up call. There’s a soft sparkle from the champagne, nothing too aggressive, just enough to keep things interesting.

With the raspberry sorbet, you get this mellow sweetness that’s not trying too hard. There’s a little tang, too, and honestly, the way it melts into the bubbles is just satisfying.

It’s got this nice balance—fruity, for sure, but there’s a floral thing going on in the background. The raspberries come through as fresh berry flavor, while the champagne sort of reins it in with a dry, subtle finish.

The whole drink feels cool and smooth, almost silky. As the sorbet melts, everything thickens up a bit and leans more into dessert territory.

Can we talk about the color? That bright pink just doesn’t quit. It really does look as happy as it tastes.