These Sorbet Champagne Floats are a wonderful treat to whip up for your New Year’s festivities! Only 2 ingredients, SUPER easy, customizable & can be made virgin, too!
I can’t even believe that 2017 is almost here.
But I also am like, hurry the hell up because 2016 kind of sucked. Can we all agree?
Sure, there were great parts: my first cookbook, Out of the Box Desserts, was published and became a best-seller. (Thank you! Hugs!!). And, um, Lush had their BOGO sale, so there’s that. And uh… I made these Sorbet Champagne Floats?
Sorry. 2016 was a little dismal. So many wonderful lives lost from the entertainment & arts community, a crazy election, and the list goes on. To say I’m a little excited for 2017 is an understatement!
So if you’re having a NYE party or are going to a NYE party, may I suggest whipping these Sorbet Champagne Floats up? They’ll instantly perk up any party!
These floats could. not. be. easier. I promise! There’s no cooking involved, no real preparation. The hardest part is removing the champagne cork if you have terrible hand-eye coordination like I do. If you aren’t a total dork wielding a champagne weapon, you’ll be fine. Yay for being self-sufficient!
I used Barefoot Bubbly because I happen to like Barefoot wines quite well, and okay, fine – it was on sale and I like sale wines even more than I like name-brand wines. You can use whatever champagne or sparkling wine you prefer! This would work swimmingly with sparkling rose/pink champagne, cava, or prosecco, too! YOU DO YOU.
Then find some yummy sorbet flavors. I used Roman Raspberry and Blood Orange from the brand Talenti because again, sale. Just make sure it’s a sorbet and not ice cream, because melty cream and champagne don’t sound good together. Personally, I think these floats would be stellar with a lemon or strawberry sorbet, too! (Strawberry sorbet + sparkling rose is BEGGING YOU TO MAKE IT!!)
I topped my floats with fresh fruit that corresponded with the sorbet flavors, but this is totally optional. It just drives home the sorbet flavor and makes it look pretty. Don’t get mad at me and complain these floats are actually 3 ingredients – I promise I can do math. 🙂
TO MAKE THESE “VIRGIN” CHAMPAGNE FLOATS, simply use sparkling juice, such as Martinelli’s brand, or sparkling soda. You can now find amazing flavors for either the sparkling juice or sparkling soda, such as pomegranate, apple, plum, pear, and more. Choose whatever you think will go best with your sorbet flavor.
Scoop out the sorbet into a glass, pop the bubbly, top it off and toss in some fresh fruit. DONE & DONE. You’re welcome!
- Cold Champagne (or sparkling rose, prosecco, cava, or any other sparkling wine from any brand of your preference. Here I used Barefoot Bubbly, but Chandon is another stellar brand)
- Sorbet (any flavor you prefer. I used Roman Raspberry and Blood Orange from the brand Talenti. Strawberry, lemon, or blackberry sorbet would also be amazing).
- Fresh fruit that corresponds with sorbet flavors, optional
- Scoop about ¼th - ½ cup of sorbet into each flute or glass. I used a 2-ounce cookie dough scoop to scoop perfectly round balls of sorbet. Top with champagne or sparkling wine of your choice and garnish with fresh fruit. Serve immediately.
- TO MAKE THIS NON-ALCOHOLIC: Simply use sparkling juice in place of the champagne. I like Martinelli's!
Easy, fast and impressive, I hope these fabulous Sorbet Champagne Floats make an appearance on your NYE table!
Have a super sweet day!