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An overhead view of a vibrant pink raspberry sherbet champagne float in an elegant glass. The frothy pink foam reaches the rim, highlighting the fresh raspberry and mint garnish.

The Ultimate Raspberry Sherbet Champagne Float

Create a stunning Raspberry Sherbet Champagne Float in minutes! This easy recipe combines vibrant pink sherbet and bubbly champagne for a perfectly frothy, elegant dessert cocktail ideal for any celebration. Simple, beautiful, and delicious.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 float
Course: Dessert, Drinks
Cuisine: American, French
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 scoops Raspberry Sherbet About 1 cup or 200g. Ensure it is frozen solid.
  • 4-6 oz Chilled Brut Champagne or Sparkling Wine 120-180ml. Prosecco or Cava also work well.
  • 1 Fresh Raspberry For garnish.
  • 1 small sprig Fresh Mint For garnish.

Equipment

  • 1 Champagne Flute Chilled in the freezer beforehand.
  • 1 Ice Cream Scoop

Method
 

  1. Place a champagne flute in the freezer for at least 15-20 minutes until frosty.
  2. Add two round scoops of bright pink raspberry sherbet to the bottom of the chilled flute.
  3. Tilt the glass and pour the chilled champagne very slowly over the side of the sherbet. Pause as needed to let the foam settle, filling until the foam reaches the rim.
  4. Garnish the foam with one fresh raspberry and a small sprig of mint. Serve immediately.

Notes

Embrace the Cold: Everything must be thoroughly chilled. The sherbet should be firm, the champagne ice-cold, and the glass frozen.
Pour with Patience: Do not rush the pour. A slow, steady stream gives you maximum control over the foam.
Choose Brut: A 'Brut' or 'Extra Brut' sparkling wine will provide the best flavor balance.
Sorbet vs. Sherbet: For the creamiest and frothiest foam, stick with sherbet as it contains dairy.