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A close-up, macro view of a Raspberry Sherbet Champagne Float, highlighting the fizzy bubbles and creamy foam where the sherbet is melting into the champagne.

Raspberry Sherbet Champagne Float: An Ethereal Bubbly Treat

Create a stunning Raspberry Sherbet Champagne Float in minutes. This easy 3-ingredient recipe combines fizzy champagne and creamy raspberry sherbet for a festive, elegant, and delicious dessert drink perfect for any celebration.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 float
Course: Dessert, Drinks
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Raspberry Sherbet, about 3 scoops Ensure it is frozen solid for the best result.
  • 6 oz Dry Champagne or Prosecco, chilled A 'Brut' style is recommended to balance the sweetness.
  • 2 Fresh raspberries For garnish.

Equipment

  • 1 Tall stemless glass
  • 1 Ice Cream Scoop

Method
 

  1. Place 3 generous scoops of the hard-frozen raspberry sherbet directly into the bottom of a tall, chilled stemless glass.
  2. Tilt the glass slightly and pour the chilled champagne very slowly over the sherbet to create a rich, frothy foam.
  3. Once the foam has settled slightly, gently place two plump, fresh raspberries on top as a garnish. Serve immediately.

Notes

Chill Everything: For the best results, make sure both your glass and the bottle of champagne are thoroughly chilled.
The Slower, The Better: Pouring slowly is the secret to building a stable, creamy head of foam.
Serve Instantly: This float is meant to be assembled and served immediately for the best bubbly experience.
Sherbet vs. Sorbet: Be sure to use sherbet, which contains dairy, to help create that creamy, frothy foam.