Raspberry Prosecco Ice Cream Float Recipes

RASPBERRIES & CREAM SGROPPINO

Steps:

• Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy.
• Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon.

PROSECCO WITH RASPBERRY CASSIS ICE CUBES

Steps:

• Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours.
• Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.

RASPBERRY PROSECCO COCKTAIL

Steps:

• Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

STRAWBERRY PROSECCO FLOAT

Steps:

• Toss the strawberries with the sugar and let sit for 30 minutes.
• Place 1 scoop vanilla ice cream each of 4 large wine glasses. Divide the strawberries between the 4 glasses. Fill each glass with prosecco. Serve with a spoon and a straw.
• Woohoo!!
• June - Why We Love: Strawberries

ICED RASPBERRY PROSECCO COCKTAIL

Steps:

• Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top.

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.