Strawberry Sorbet Champagne Float
Strawberry Sorbet Champagne Float
Strawberry Sorbet Champagne Float
Strawberry Sorbet Champagne Float

Strawberry Sorbet Champagne Float

David Venable

Glasses will clink & champagne you’ll drink! Put a fruity hint in every flute with my make-ahead homemade sorbet.

Ingredients

  • 2 lbs strawberries, tops removed
  • 1-1/4 cups sugar
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 cup fruit juice (berry, white grape, apple, etc.)
  • 1 bottle champagne or sparkling wine
  • Fresh mint sprigs (optional, garnish)
  • Strawberry slices (optional, garnish)

Directions

Place all of the ingredients, except champagne and garnish, into a saucepot, and simmer on low until berries soften. Remove from the heat and let cool.
Once cool, transfer the mixture into a blender, and purée until smooth. Remove the seeds in a strainer. Pour puréed sorbet base into ice cube trays, and freeze until ready to use.
To assemble the floats, pour champagne or sparkling wine into flutes, filling approximately 3/4 of the way full. Remove the sorbet cubes from the freezer, and purée in a blender until smooth. Add a small amount of juice, if necessary, to blend. Scoop into prepared flutes and garnish with strawberry slices and fresh mint (if desired).

Cook's Notes

To prepare this fancy float in more of a flash, substitute store-bought strawberry sorbet for homemade. Feeling more raspberry than strawberry? Use other flavors to fit your taste.

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