Sorbet Rosé Floats | Easy Cocktail Idea for Mother’s Day Brunch!

Sorbet Rose Floats are half elegant cocktail and half cool dessert. They are fun, fruity and refreshing! The perfect elegant and gorgeous drink for this year’s Mother’s Day brunch!

rose floats in wine glasses topped with sorbet and raspberries

An Easy & Elegant Mother’s Day Brunch Idea!

I love being pampered on Mother’s Day. Just let me sleep in, have brunch prepared by my hubby and kids, and lounge around sipping on my favorite cocktails. In case you’re wondering my favorite drink – hint, hint – give me Rosé all day! ?

Rosé has had quite the moment – basically it’s everywhere, from rosé lemonades to frosé slushies. It’s becoming a summer drink sensation.

Rosé is a slightly sweet pink wine. It’s as pretty as it is delicious. Lately, my favorite way to drink Rose has been in my elegant Sorbet Rosé Floats!

Sorbet is a dairy free frozen treat made with fruit and sugar. Combine rosé plus sorbet, and you have the perfect elegant cocktail to sip on at Mother’s Day brunch!

Two scoops of sorbet in a wine glass in front of a vase of roses and a bottle of rosé.

What is a Float?

A float, also called an ice cream soda, is a fun, cold beverage consisting of soda, or a combo of carbonated water and syrup poured over ice cream. A float is typically served as a dessert in the same way that a milkshake would be.

The most famous type of float is a root beer float (root beer poured over vanilla ice cream). Root beer floats were invented in Philadelphia, PA in 1874.

My Rosé Float uses sorbet instead of ice cream, and rosé wine instead of soda. This makes for a sweet and light adult treat.

Sorbet Rosé Float Recipe Ingredients

Now that you know what a float is, I’m sure you’ve got an idea of just how simple the ingredients in this recipe will be.

When you have just a few ingredients in a recipe, it becomes even more important that they’re high quality. So, listen closely here: For these sorbet rosé floats, I want you to SPLURGE. Get the good stuff.

Here’s what you’ll need:

raspberry sorbet: Most floats you’ve had in the past likely used ice cream. I love sorbet in this float because it’s light and fruity. You can sub the sorbet for a fruity sherbet if you prefer it to be a bit more creamy.
rosé: If you don’t have rosé at home, you can swap it out for prosecco or champagne instead! Since you’re pouring it over sorbet, be sure you’ve chilled it for at least 30 minutes before you use it.
raspberries: Fresh raspberries are best, but frozen will do in a pinch. If you don’t have raspberries, you can use blueberries or strawberries as a garnish, too.

How to Make a Sorbet Rosé Float

Scoop: Add two scoops of sorbet to two wine glasses.
Pour: Fill glasses with rosé.
Make them pretty: Garnish the top of your float with fresh raspberries.
Cheers: Serve, sip, and enjoy.

How to Serve a Rosé Float

You can’t get any easier than this float. Seriously, scoop, scoop, pour, and serve. Since making the float is so easy, you can spend a little time making them look and feel elegant and special.

I like to serve my sorbet rosé floats garnished with fresh raspberries. If I don’t have raspberries, I use other berries like blueberries or strawberries. To make them a bit more fancy and special, sometimes I opt to serve them in my favorite champagne flutes.

How to make a Rosé Float Mocktail

It’s easy to make this cocktail a mocktail if your kids want in on the fun or if you choose not to imbibe. Simply scoop the raspberry sorbet into the wine glasses and then top it with Sprite, 7 Up, raspberry seltzer, or sparkling cider.

More Mother’s Day Cocktails

ENJOY!

Tools Used in this Recipe

Two glasses of rosé sorbet floats garnished with raspberries next to a vase with Mother's Day flowers.

Sorbet Rosé Floats

Sorbet Rose Floats are half elegant cocktail and half cool dessert. They are fun, fruity and refreshing! The perfect elegant and gorgeous drink for this year’s Mother’s Day brunch!

Course: Cocktails

Cuisine: American

Servings: 2

Calories: 298 kcal

Author: Katerina | Diethood

Ingredients

4 large scoops of raspberry sorbet
1 bottle Rosé (750ml), chilled for at least 30 minutes (you can also use prosecco or champagne)
raspberries, for garnish

Instructions