Champagne Raspberry Floats
- SERVES
- 4
- COOK TIME
- 8 Min
Toast the new year in style with our Champagne Raspberry Floats. The combination of raspberry, ice cream, and bubbly really makes these floats...pop! Your party guests are going to love them.
What You'll Need
- 1 (12-ounce) package frozen raspberries, partially thawed
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 pint vanilla ice cream
- 1 bottle Prosecco or champagne
- Fresh raspberries for garnish
What to Do
- In a medium saucepan over medium heat, combine raspberries and sugar; cook 8 to 10 minutes, or until raspberries have broken down, stirring occasionally. Stir in vanilla extract.
- Pour raspberry sauce through a fine mesh strainer, pressing down with a wooden spoon to remove seeds. Refrigerate until ready to use.
- When ready to serve, spoon 2 tablespoons raspberry sauce into bottom of 4 champagne glasses. Add ice cream, top with champagne, fresh raspberries, and a drizzle of remaining raspberry sauce. Serve immediately.
Notes
Since you're breaking out the bubbly anyway, how about making these Champagne Cupcakes too?