Raspberry Sorbet Champagne Float

We love easy-to-make (and easy-to-drink) mimosas, made with champagne and orange juice, even those lackluster mimosas you make with that tiiiiiny bit of flat champagne at the bottom of the bottle the day after you have a party. There are fancier mimosa recipes, like this hibiscus mimosa or a Jack Frost mimosa, but mimosas aren’t the be-all and end-all when it comes to champagne cocktails.

There are so many more ways to enjoy champagne! This raspberry sorbet champagne float is the perfect example. Is it fizzy? Yes! Is it fruity? Also yes! But it’s cold and refreshing, and just a little bit slushy, thanks to the addition of sorbet. It’s definitely a big step up from an ordinary mimosa. And not only does it taste amazing, but it’s so pretty!

Champagne Float with Sorbet

Only two Ingredients. Yes, you read that correctly! You only need two ingredients to make this cocktail, and just five minutes.

Easy to customize. You can make this champagne float your own by using different varieties of champagne, different flavors of sorbet, and a variety of garnishes. Mango sorbet is especially good in a champagne float but any kind you like will work here.

Perfect for many occasions. This is going to be your new go-to cocktail for brunches, bridal showers, and baby showers. (Don’t worry, mom-to-be can have a non-alcoholic version! There are many non-alcoholic sparkling wines available.)

Ingredient Notes

• Rosé champagne: You can use any variety of champagne, prosecco, or sparkling wine, including non-alcoholic sparkling wines. The champagne should be well-chilled! Be sure to put it in the fridge the night before you want to serve the floats.
• Raspberry sorbet: Each float will need 2 small scoops of sorbet per glass, about a pint (14 to 16 oz.) total. Any flavor of sorbet will work. If you’re not familiar with sorbet, it is a frozen dessert made with fruit juice, sugar, and water. Unlike sherbet or gelato, sorbet does not contain any dairy.
• Fresh raspberries or edible flowers (optional garnish): We used violas and daisies (Bellis perennis). Only use flowers you know are edible and haven’t been sprayed with weed killer, insecticides, or fertilizer. If you’re unsure at all, stick with fresh raspberries, or omit the garnish entirely.

How to Make A Champagne Float

Fill the glasses with sorbet. Set out six champagne flutes and portion two small scoops of raspberry sorbet into each glass.

Add the champagne. Pour the chilled champagne into the glasses; do it slowly to keep them from overflowing. The champagne will fizz up when it comes into contact with the sorbet.

Finish. Garnish the glasses with edible flowers or fresh raspberries, then serve immediately. The sorbet will dissolve slowly so this is a great cocktail to serve at a party. Guests will be able to drink the champagne, then refresh their glasses with more champagne, and still have enough sorbet in their glasses.

Sparkling Wine

Sparkling wine is wine that is fizzy, with tiny bubbles. The fizziness is produced by carbon dioxide which can occur naturally during a special fermentation process, or by injection in cheaper varieties. Sparkling wines can be made with different varieties of grapes.

Champagne is a sparkling wine made in the Champagne region of France, while prosecco is a sparkling wine typically made in the Veneto region of Italy. Other regions produce their own sparkling wines, such as asti spumante from the Piedmont region of Italy, or cava from Spain, and so on.

Easy Variations

• Lemon twist: Use lemon sorbet and add a curly lemon twist to each champagne float as a garnish.
• Add a fresh herb garnish: Instead of edible flowers, use fresh herbs as a garnish. Mint is delicious with grapefruit sorbet, rosemary pairs well with peach, and thyme complements strawberry sorbet.
• Use sherbet or gelato: Instead of sorbet, use creamier sherbet or gelato to make your champagne float, or even ice cream. Garnish with fresh berries.

Serving Suggestions

Serve champagne cocktails with no-bake mini cheesecakes or frosted sugar cookie bars. Carrot cake muffins or French toast muffins are always a hit. I love this crustless quiche or mini frittatas for a main course. Candied bacon goes well, too.

• Add two small scoops of raspberry sorbet to each glass

• Pour champagne over the top of the sorbet.

• Garnish with edible flowers or fresh raspberries.

• Yield: One bottle (750 ml) of champagne will fill around 6 glasses. The yield will vary depending on which glasses you use and how much sorbet you add to each glass.
• Sorbet: You can use any flavor of sorbet. Sorbet is made with fruit juice and sugar (non-dairy); sherbet and gelato are made with milk or cream. Sorbet usually comes in 14 to 16 oz. containers. Häagen-Dazs is a popular brand in the U.S.
• Champagne: We use a rosé champagne; however, you can use your favorite champagne, prosecco, or sparkling wine.
• Flower garnish: Please only use flowers you know are edible. We used violas and daisies (Bellis perennis).
• Serving suggestion: The sorbet doesn’t melt too quickly so this is a great cocktail to serve at a garden party. Guests will be able to drink the champagne, then refresh their glasses with additional champagne, without adding more sorbet. 

Serving: 1cocktail, Calories: 155kcal, Carbohydrates: 22g, Protein: 2g, Fat: 0.4g, Sodium: 59mg, Potassium: 110mg, Fiber: 1g, Sugar: 16g, Calcium: 11mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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