Raspberry Champagne Float
A women’s magazine of the nail-salon/grocery-store-checkout/don’t-tell-my-husband-I-actually-read-this-stuff variety once assured me that the secret to having fun on New Year’s Eve was to “keep expectations low.” I have a better idea: make yourself a two-ingredient Raspberry Champagne Float!
Sweet raspberry sherbet (or sorbet if you prefer) topped with a fizzy float of champagne, this little party in a glass doesn’t care if your plans to ring in 2017 include a glittery skirt and a cover charge or your comfiest sweatpants and a 9:30 p.m. bedtime.
While I’ve had New Year’s Eves that fall on both sides of the glittery skirt/sweatpants spectrum, I’ve always enjoyed celebrating it. The eternal optimist and calendar junkie in me relishes the idea of a scheduled fresh start. While I could technically begin a new resolution at any point in the year, January 1st feels like a clean slate. Anything is possible. It’s as if we all get a free pass to be better versions of ourselves, no questions asked.
The lover of any excuse to celebrate in me loves a good reason to break out the bubbly and a cheese ball. Growing up, my mom threw little NYE parties for my sisters and me, complete with a cheese ball, shrimp cocktail, and 199X party hats (some years, they matched the actual new year—other years, we scribbled out then updated the last digit with a Sharpie). At the stroke of 12, we’d take to the streets with our noisemakers and pots and pans. We made a racket. Poor neighbors. I blame it on the sugar rush from all the sparkling grape juice we’d consumed by then.
To the undoubted relief of those around me, I’ve since lost my passion for the pot-and-pan symphony, but I do still love celebrating the turn of the year. For me, that celebration means a) sharing a night with a few people I care about (this year, Ben and I are going out to dinner with a small group of friends), and b) breaking out the bubbly.
Champagne (or cava or prosecco or any other nice, dry bubbly that looks like a good deal at the liquor store) makes any gathering feel instantly festive and fancy. All you need to do is pop the cork—or find a semi-brave, able-bodied person to do it for you—and it’s a party. Enjoy the bubbles on their own, use them to mix up an Apple Cider Champagne Cocktail, and then polish off the bottle with a Raspberry Champagne Float.
To eat these sherbet or sorbet champagne floats, start with your spoon—the first few bites taste like a fizzy, grown-up sundae—then ditch the flatware and progress to sipping. As the sherbet melts, the frothy liquid becomes rich, creamy, and fizzy. It’s nearly impossible not to have a good time when you have one of these silly pink drinks in your hand.
This easy New Year’s Eve dessert is here to be sweet, flirty, and fun, and it doesn’t care what your expectations are. If that’s not the right attitude for New Year’s Eve, I don’t know what is!
HAPPY 2017. See you next year!
Raspberry Champagne Float
- Raspberry sherbet — or sorbet—1 scoop per person—I used sherbet for the creamier texture, but sorbet is a delicious dairy-free option
- Champagne — or sparkling wine—about 1/4 cup per person, plus more as desired—I recommend choosing a brut or extra dry
- For serving: Fresh raspberries
Place a scoop of sherbet in each glass. Top with champagne and fresh raspberries. Enjoy!
Nutrition InformationAmount per serving (1 drink (using 1/2 cup sherbet and 1/4 cup brut champagne)) — Calories: 150, Fat: 1g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 10mg, Carbohydrates: 27g, Sugar: 19g
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