Raspberry Champagne Float Cocktail
A fun, fizzy cocktail-dessert hybrid featuring raspberry sherbet topped with sparkling wine or champagne, perfect for celebrations or a festive brunch.
Equipment
- Champagne flutes or tall glasses
- Ice cream scoop
- Small spoon
- Measuring cup
- Bottle opener
- Serving tray
Ingredients
- 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
Instructions
- Chill champagne flutes in the fridge for at least 15 minutes.
- Place 1 scoop of raspberry sherbet into each flute.
- Pour 2–3 oz of chilled sparkling wine over the sherbet slowly.
- Add the second scoop of sherbet.
- Top off with more sparkling wine until almost full.
- Garnish with fresh raspberries or mint leaves.
- Serve immediately with a spoon or straw.
Notes
Use firm sherbet for the best texture. Swap raspberry for strawberry or lemon for variation. Sparkling cider makes a great non-alcoholic option.