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!
4TBSSt-Germain Elderflower Liqueur, or Blood Orange Liqueur
Optional Garnish: thinly sliced lemon, strawberries, mint leaves
Add two scoops of peach sorbet to two wine glasses, followed by two scoops of strawberry sorbet.
Top each with 2 tablespoons of liqueur and fill with rosé.
Garnish with slices of lemon, strawberries and mint leaves if desired.
Serve and enjoy!
* You can substitute Granita, Italian Ice or Sherbet for the Sorbet if desired. Granita and Italian Ice will yield the most similar texture float as sorbet. If you use sherbet you will have a creamier textured float since sherbet contains dairy.* You can substitute prosecco or plain champagne for the rosé if desired.*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.* You can either purchase sorbet or make it yourself.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.