This Raspberry Rose-Sparkler Float is for pretending that you're sitting on a sun-dappled terrace in the south of France. The recipe is written with raspberry jam, for ease, but if you have a little extra time, you can make your own syrupy raspberry compote: Cook a punnet of raspberries down gently with sugar and water, and any number of other aromatics that pair nicely with raspberries and pink sparkling wine, like lime zest, pink peppercorns, fresh tarragon, or kirsch. For this version of the float, I used Talenti Gelato's Roman Raspberry Sorbetto. —Cristina Sciarra
(25 grams) sugar
Sparkling rosé wine or rosé Champagne
In This Recipe
Spoon the raspberry jam amongst the four glasses. Add 1/4 cup raspberries and 1 tablespoon sugar to each glass; muddle. Divide the pint of raspberry sorbet over the muddled raspberries. Fill each glass to the top with sparkling wine.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.