Simple, elegant and perfect for a light summer dessert this Strawberry Prosecco Float Cocktail might become your new favorite too!
Why yes it is Friday Cocktails on a Saturday. I just had one of those days. Not a bad day but visitors and phone calls and more visitors and by the time I had these photos completed for this Strawberry Prosecco Float Cocktail it was either post really late on a Friday night or wait until Saturday morning.
Clearly I chose the latter…and you know what? I’m leaning more and more away from having a Friday deadline…I’ll always have cocktails for Friday Cocktail Hour inspiration but thinking that the pressure to post on just one day of the week is something I don’t need…so look for Monday through Sunday Cocktails…something for every day of the week!
After a week of sherbets, I thought, ‘Why not end it on a cool note with a bubbly ice cream treat?’ Part cocktail, all dessert and so easy and delicious. I started serving frozen creations with Prosecco a couple of years ago after making some sorbet but it has now become standard summer fare. Not only is it the perfect light treat after a summer meal but the bubbly elevates simple ice cream and strawberries beyond ‘just’ a sundae.
What else I would do? I would absolutely serve this for a brunch too; it’s light and lovely and would be a great accompaniment to any number of breakfast dishes.
It should not even be a required mention but this cocktail means finding the best strawberries; it’s why I only consider it something to drink during the summer when berries are available fresh, ripe, and succulent. The berries are macerated for a bit to release their juices and the result mixture with vanilla ice cream and Prosecco is almost magical.
Some of you might be wondering, what is this Prosecco business? It’s simple! Prosecco is a sparkling wine from Italy; much like Champagne is a sparkling wine from France. The law in France does not allow anyone making a sparkling beverage outside the geographic parameters of the Champagne region of that country to call their libation champagne, so different countries, different names.
Look for Cava in Spain and simply ‘sparkling wine’ in the US and you can find some wonderful beverages without the price tag of France’s champagne…win-win right? I love keeping a couple of bottles on hand at all times. If you have last minute inspirations and need a quick chilling, 30-45 minutes in the freezer should do the trick. DO set a time…you don’t want an explosion in there right?
This could not be easier. It’s almost as if switching up the serving dish alone makes it more special…and then add a bit of bubbly. Serving for a crowd including kids and non-drinkers? Simple, just sub sparkling soda or a lemon-lime beverage for the Prosecco.
Whatever you choose it will be a welcome and light and easy. Just like this post. I have those days with nothing monumental to say (OK, not like I ever say anything all that monumental!) and I’ve threatened to just share a favorite and urge you to try it. That’s today.
Makes you want to dive right in doesn’t it? And don’t limit this idea to strawberries either, get creative. Raspberries, blueberries, peaches, any number of summer fruits would be fabulous. Change up the ice cream too…now I want to try orange sherbet with berries and Prosecco too. Or maybe combining the orange sherbet with fresh orange sections and bubbly? Mmmm…sounds like something I need to try now…enjoy!
PIN ‘Strawberry Prosecco Float Cocktail’
Strawberry Prosecco Float Cocktail
A light and luscious summer cocktail combining strawberries, vanilla ice cream and bubbly prosecco.
Ingredients
- 1 pint strawberries, hulled and quartered
- 1 Tbsp sugar
- Vanilla Bean Ice Cream
- Prosecco, chilled
Instructions
- Sprinkle strawberries with the sugar, mix gently and let sit at room temperature for 30 minutes.
- Place 1 scoop vanilla ice cream in each of four large glasses. Divide the strawberries between the 4 glasses.
- Pour Prosecco over ice cream and berries; serve with a spoon and a straw.
Notes
No cooking time but the strawberries do have to sit at room temperature for 30 minute to release their juices.
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