These Peach & Strawberry Sorbet Rosé Floats are a classy, adult twist on root beer floats. With crisp, bubbly Rosé, fruity sorbet and aromatic liqueur these floats are fun, refreshing and can double as cocktails and dessert!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional Garnish: thinly sliced lemon, strawberries, mint leaves
Instructions
Add Sorbet to Glasses: Add one scoop of peach sorbet to each wine glasses, followed by one scoop of strawberry sorbet.
Add Liqueur and Wine: Pour 2 tablespoons of liqueur over the sorbet. Then fill the glass with rosé wine.
Garnish the sorbet rose floats with a slices of lemon, a fresh strawberry, and mint leaves if desired.
Serve immediately and enjoy!
Notes
You can substitute Granita, Italian Ice, Sherbet, or Ice Cream if you like.
Granita and Italian Ice will yield the most similar texture float as sorbet.
Both sherbet and ice cream contain dairy, so they will yield a wine float with a creamier texture - like a classic root beer float.
The liqueur is optional, but recommended. I have used both Blood Orange Liqueur and Elderflower Liqueur when making these floats and both are delicious. Blood orange liqueur will add a velvety sweetness along with notes of orange and raspberry to the float. Elderflower Liqueur will add warm floral notes to the float.
Homemade Sorbet:2 ½ pounds fresh fruit – washed and roughly chopped1 Cup Sugar2 tsp Lemon Juice¼ tsp Kosher Salt1. Puree fruit in a blender or food processor until smooth. Add in sugar and blend again. Add in lemon juice, salt and blend until pureed. Taste and adjust for seasoning with lemon juice and salt.2. Strain the fruit puree through a fine mesh strainer into a container. Cover and chill in the refrigerator for 3 hours. Churn according to ice cream maker manufacturer’s instructions.Nutritional information is an estimate based upon 2 servings. Exact information will depend upon the brands of ingredients and precise measurements used.