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Tropical Mimosa Sangria Float

by Katie Aubin featured in Sangria Sorbet Floats

Ingredients

for 6 servings

  • 1 cup
    strawberry, hulled and thinly sliced (150 g)
  • 1 cup
    orange, plus more for garnish (200 g)
  • 1 cup
    pineapple, chopped (245 g)
  • 1 cup
    peach schnapps (240 mL)
  • 2 cups
    orange sparkling water (480 mL)
  • 1 bottle champagne
  • 1 qt
    orange sorbert (590 g)

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Preparation

  1. In a large pitcher, combine the strawberries, orange slices, pineapples, peach schnapps, and sparkling water. Stir and refrigerate for at least 3 hours, or overnight.
  2. When ready to serve, remove the pitcher from the refrigerator and add the champagne. Gently stir to combine.
  3. Place 1-2 small scoops of orange sorbet in a glass. Pour the sangria over the sorbet and stir with a spoon.
  4. Garnish with an orange slice.
  5. Enjoy!
 

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