A refreshing sorbet and rosé float wine dessert and cocktail all in one!
This summer we have totally been into all sorts of frozen drinks and desserts. They are somewhat of a departure from our typical drinks, but with the hot weather, serving anything frozen and frosty is going to be delicious! Our Blueberry Mint Sorbet Sparkling Rosé Float checks both the dessert and the drink box off the list, which is why this delicious fruity, frozen and fizzy float is tops on our summer sippers list!
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Over the last few summers we have been experimenting with all kinds of frozen treats, from delicious boozy popsicles to creamy no churn ice cream made with beer. it was only natural that this summer we had to find some new frozen treats. We have been having some incredible luck with fresh berries this summer, and when had a great batch of blueberries that were just begging to be made into something delicious, we decided to make a fresh blueberry mint sorbet.
What is a sorbet? When most people think of a sorbet, they start thinking about sorbet’s close cousin sherbet, but there is a big difference. Sherbet is made with a combination of fruit juice and cream, and sorbet is made by using fruit or fruit juice and sugar syrup which results in a denser more flavorful dessert. In our case, we used some of the those fresh blueberries and some of our spring mint to make our sorbet.
How to Make the Sorbet
We started out by freezing the blueberries until they were solid. While we were waiting for the berries to freeze, we made a little fresh mint simple syrup. The mint simple syrup brings a combination of sweetness and refreshing cool herbaceous edge to the table. Blueberry works really well with herbal flavors so this is a fantastic flavor combination.
Once the berries were frozen, we blended them in a food processor with a little fresh squeezed lemon juice and a whole bunch of the mint simple syrup. Once fully blended, we placed the sorbet back into the freezer to “ripen” until it firmed up. This step isn’t entirely necessary, if you just can’t wait, this sorbet is great right out of the blender!
While the sorbet is fantastic on its own as a dessert, we are cocktail bloggers after all, so we couldn’t just stop there. We had previously been experimenting with some different types of rosé (sweet, dry, and sparkling) for another recipe (our delicious Watermelon Raspberry Frosé) so we had a bottle of sparkling rosé in house that was just calling our name to use.
The bottle of sparkling Rosé was a nice semi sweet sparkling wine. It was one that would work really well with with a nice fruity flavor.
How to Make this Extra?
We are big fans of drinks like mimosas and bellinis, so we figured why not combine our bottle of Rosé and our Blueberry Mint Sorbet to create a nice frozen fruity and fizzy cocktail? The blueberry mint sorbet would bring a nice chilled fruity sweetness that would also act as the base to release the bubbles from the sparkling Rosé.
When you add the sparkling Rosé to a glass containing a scoop or two of the Blueberry Mint Sorbet, you get a nice foamy and fizzy Sorbet and Rosé float!
Simple, sweet and fruity, the Blueberry Mint Sparkling Rosé Float is sure to become one of your favorite summertime sippers!
Like this recipe? Try these below, too!
Other Wine Floats
Red Wine Ice Cream Floats – 4 Sons R Us
Raspberry Sorbet Rose Float – Whitney Bond
Apricot Vanilla Sparkling Wine Floats – Fine Cooking
Raspberry Vodka & Champagne Float with Vanilla Bean Coconut Ice Cream – Cooks with Cocktails
Rose Wine Float – Back Porch Somm
Blueberry Mint Sorbet
- 1 cup mint simple syrup
- 1 Tbsp lemon juice
- 2 cups blueberries
For the Blueberry Mint Sorbet Sparkling Rose Float
- 5-6 oz sparkling rose wine
- mint to garnish
- 2 oz blueberry mint sorbet
For the Blueberry Mint Sorbet Sparkling Rose Float
Add scoops of sorbet into a large wine glass.
Top with sparkling rose.
Garnish with mint.
For the Blueberry Mint Sorbet
Spread blueberries on a cookie sheet.
Place the cookie sheet into the freezer and freeze blueberries until solid.
Place frozen blueberries into food processor.
Add simple syrup and lemon juice.
Blend until smooth.
Place into a sealable container and allow to re-freeze to solidify.
Amount Per Serving: Calories: 194 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 20mg Carbohydrates: 23.1g Fiber: 0g Sugar: 20.5g Protein: 0.1g
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