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Very Berry Sangria Float

by Katie Aubin featured in Sangria Sorbet Floats

Ingredients

for 6 servings

  • 1 cup
    strawberry, thinly sliced, plus whole strawberries for garnish (150 g)
  • 1 cup
    blackberry (150 g)
  • 1 cup
    raspberry (125 g)
  • 1 cup
    blueberry (100 g)
  • 1 bottle brut rosé
  • ½ cup
    triple sec (120 mL)
  • 2 cups
    lemon-lime soda (480 mL)
  • 1 qt
    blackberry sorbet (590 g)

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Preparation

  1. In a large pitcher, combine the strawberries, blackberries, raspberries, blueberries, brut rosé, and triple sec. Stir and refrigerate for at least 3 hours, or overnight.
  2. When ready to serve, remove the pitcher from the refrigerator and add the lemon lime soda. Gently stir to combine.
  3. Place 1-2 small scoops of blackberry sorbet in a glass. Pour the sangria over the sorbet and stir with a spoon.
  4. Garnish with a fresh strawberry.
  5. Enjoy!
 

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