Raspberry Rosé Sorbet Floats
This Raspberry Rosé Sorbet Float is my favorite two-ingredient dessert drink. A scoop of raspberry sorbet is topped with chilled sparkling rosé, then garnished with fresh raspberries and mint. If you love my Raspberry Lemonade Prosecco or my Cucumber Watermelon Sangria, this one is a must.
Moreover, it is part dessert, part cocktail and completely gorgeous. Equally important, it takes about three minutes.
In essence, it is effortless summer elegance. Serve it after dinner alongside my Mini Cheesecake Board.
What Is a Raspberry Rosé Sorbet Float?
It is a scoop of raspberry sorbet floated in sparkling rosé, garnished with raspberries and mint.
Raspberry Rosé Sorbet Float Ingredients (With Purpose & Flavor Notes)
Raspberry Sorbet
Tart, fruity and refreshing.
Sparkling Rosé
Light, pink bubbles.
Fresh Raspberries
A pretty garnish.
Mint
A fresh finish.
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Everything I Love for this recipe
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Martini Glasses
Classic stemmed glasses for a proper martini moment.
Cocktail Shaker
Shakes vodka and vermouth ice-cold in seconds.
Double Jigger
Measures 2 oz vodka and a splash of vermouth exactly.
Bar Spoons
For guests who like their martini stirred, not shaken.
Cocktail Picks
Spear olives and lemon twists for every glass.
Ice Mallet & Lewis Bag
Crack ice for an extra-cold shake.
Large Acacia Serving Board
Room for cheeses, meats, olives and the bottle.
Marble Cheese Board
A second board for cheeses keeps the spread looking abundant.
Cheese Knife Set
A knife for brie, cheddar and gorgonzola.
Small Ramekins
Hold olives, cornichons and pits neatly.
Little Condiment Bowls
Perfect for nuts and cocktail onions.
Spreader Knives
For soft cheeses on crackers.
How To Make a Raspberry Rosé Sorbet Float
- Scoop sorbet into a large glass.
- Top with about 1 cup sparkling rosé.
- Garnish and serve right away.
Raspberry Rosé Sorbet Float
Ingredients
- 1 large scoop raspberry sorbet
- 1 cup sparkling rosé chilled
- fresh raspberries for garnish
- fresh mint for garnish
Instructions
- Scoop one large scoop of sorbet into a large glass.
- Top with about 1 cup of sparkling rosé.
- Garnish with fresh raspberries and mint and serve right away.
KEEP HOSTING
A few more effervescent, fruit-forward ways to keep the celebration going.
Watermelon Basil Spritzer
Bright, bubbly, and herbaceous — a fresh watermelon spritzer made for warm-weather sipping.
Pour a Glass →
Strawberry Lemonade Fruit Pop Mocktail
Sweet, fizzy, and frozen — a playful alcohol-free sipper for everyone at the table.
Pour a Glass →
Watermelon Board for Summer Entertaining
A colorful fruit grazing board that turns any gathering into a summer celebration.
Keep Reading →
Variations
Lemon Sorbet
Use lemon sorbet with Prosecco.
Mango
Mango sorbet with sparkling wine.
Mocktail
Use sparkling lemonade.
Champagne
Swap in champagne.
Berry Mix
Add blueberries and strawberries.
Mini Floats
Serve in coupes for a party.
When I Love Serving a Raspberry Rosé Sorbet Float
Summer Dinner Parties
A light, pretty dessert.
Bridal Showers
Pink and festive, with my Springtime Limoncello Cocktail.
Galentine’s
Fun and romantic.
Pool Parties
Cool and bubbly.
Birthdays
A celebratory sip.
Date Night
Simple and sweet.
What To Serve With a Raspberry Rosé Sorbet Float
A Dessert Board
Something Sweet
Shortcake
My Berry Berry Shortcake Cups.
Bubbles
My Champagne Bar.
A Spritzer
My Lemon Basil Champagne Spritzer.
Savory First
Shelf Life & Storage Tips
Sorbet
Keep frozen until serving.
Rosé
Chill well before serving.
Make Ahead
Pre-scoop sorbet onto a parchment-lined tray and freeze.
Frequently Asked Questions
What rosé should I use?
A dry sparkling rosé.
Can I make it ahead?
Pre-scoop the sorbet; pour to order.
How many does it serve?
One float.
Can I use ice cream?
Sorbet keeps it light and dairy-free.
Is there a non-alcoholic version?
Use sparkling lemonade or soda.
Final Thoughts
This float is the prettiest way to end a summer evening. With this in mind, I hope it becomes one of your favorite recipes to share with the people you love.
All things considered, simple food made with care is the heart of good hosting. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
