If you’re looking for an easy and inexpensive dessert/drink combo, look no further than these Raspberry Sorbet Champagne Floats! Sweet, tart, light, and refreshing! You can easily substitute strawberries or blackberries for the sorbet for a different flavor. These are perfect for parties or when you’re just having a “Treat Yo Self” kind of moment! Check them out for yourself and see just how easy it is!
4 cups fresh raspberries
½ cup water
½ cup sugar
1 large egg white
Champagne (cheap stuff works just fine!)
Extra raspberries for garnish
Mint leaves for garnish
Rinse raspberries and set on a paper towel to dry. Place raspberries in a zip-lock bag and freeze overnight.
In a small saucepan over high heat, combine water and sugar. Bring to a boil and then remove from heat. Let the syrup cool completely, cover and refrigerate until ready to use the next day.
In a food processor, combine frozen raspberries, syrup, and egg white and puree until smooth. Scrape down the sides and break up any large raspberry chunks with a spoon and puree another 30 seconds. Transfer sorbet to a sealing container and freeze 6-8 hours or overnight.
When ready to serve, add a few scoops to a wine glass, pour champagne over the sorbet until bubbles cover the scoops.
Garnish and serve with a spoon.