Champagne Sorbet Floats

Bubbly champagne pours over scoops of tangy raspberry or lemon sorbet, creating effervescent pink floats garnished with berries and edible flowers. This light, boozy dessert brings celebratory sparkle and refreshing elegance—perfect bridal shower sip-and-scoop treat.

Why You’ll Love This Recipe

These champagne sorbet floats are your bridal shower signature—cold, creamy sorbet meets crisp, dry champagne for a fizzy, adult root beer float vibe that’s sophisticated yet playful. The sorbet slowly melts into rosy swirls, releasing berry or citrus notes that complement the bubbly without overpowering. Naturally gluten-free, lower in calories than cake, and endlessly photo-worthy with edible flowers or gold flakes, they’re ideal for toasting the bride-to-be. Guests control their pour for desired booziness, making it inclusive and fun—kids get sparkling cider versions. Five-minute assembly, zero baking, maximum celebration sparkle.

Recipe Tips and Tricks

• Chill Everything → Glasses, sorbet, champagne super cold.
• Pre-Scoop → Balls in freezer until serving.
• Dry Champagne → Brut for less sweetness.
• Slow Pour → Preserves bubbles, pretty swirl.
• Edible Flowers → Rinse gently, pat dry.
• Glass Choice → Coupe or flute for elegance.
• Berry Garnish → Skewer for easy eating.
• Non-Alcoholic → Sparkling cider or grape juice.

Yield: 10 Servings

Champagne Sorbet Floats

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Champagne poured over sorbet scoops—effervescent, elegant bridal shower floats.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 quart raspberry or lemon sorbet
• 2 bottles dry Brut champagne (or prosecco), chilled
• 2 cups fresh mixed berries (raspberries, strawberries)
• Edible flowers or mint for garnish
• Lemon zest curls
• Optional: gold rimming sugar, honey for rim

Instructions

1. Chill Everything → Place champagne, sorbet, glasses in freezer 30 minutes advance—maximum frost.
2. Rim Pretty → Dip glass rims in honey, then gold sugar—sparkly bridal touch optional.
3. Pre-Scoop → Scoop sorbet balls onto chilled tray—return to freezer until serving.
4. Berry Prep → Wash berries gently; pat dry—slice strawberries elegantly.
5. Flower Rinse → If using edible flowers, rinse and dry—delicate bridal garnish ready.
6. Glass Base → Place 2-3 sorbet scoops in each chilled glass—colorful foundation.
7. Berry Nest → Tuck fresh berries and lemon zest around scoops—juicy pockets.
8. Slow Pour → At table, pour chilled champagne slowly over sorbet—watch magical fizz.
9. Garnish Final → Top with edible flowers or mint—photo-worthy perfection.
10. Toast Joy → Serve immediately with spoons—cheers to the bride and bubbly bliss.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 72Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 4mgCarbohydrates 12gFiber 2gSugar 9gProtein 1g

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Ingredients Notes

• Champagne → 2 bottles dry Brut; bubbly star.
• Sorbet → 1 quart raspberry/lemon; tangy creaminess.
• Fresh Berries → 2 cups mixed; juicy garnish.
• Edible Flowers → Optional; bridal pretty.
• Lemon Zest → Strips; aromatic twist.
• Mint Leaves → Fresh pop.
• Sparkling Water → Optional top-off.
• Gold Sugar → Rim glasses sparkle.
• Honey → Optional rim dip.
• Simple Syrup → Flavor sorbet optional.

Variations and Substitutions

• Sorbet Flavors → Peach, mango, blood orange.
• Non-Alcoholic → Sparkling cider or prosecco zero.
• Prosecco → Sweeter Italian bubbles.
• Rosé → Pink hue bridal vibe.
• Sherbet → Creamier dairy twist.
• Fruit Puree → Swirl extra berry.
• Mimosa Style → Add orange juice.
• Frozen → Blend into slushy.

Storage Options

• Refrigerator → Opened champagne 1-2 days with stopper.
• Freezer → Sorbet up to 1 month; pre-scooped balls.
• Room Temp → Berries fresh day-of.

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Until you can read, Blueberry and Cream Puff Pastries