Prosecco Float
Lighter than a sundae but with a definite kick, this is an elegant and indulgent way to use up a partial bottle of bubbly.
Prosecco Float
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INGREDIENTS:
- 2 or 3 raspberries
- 3 small scoops of dark chocolate gelato
- 1 tablespoon orange liqueur such as Cointreau
- 1/2 teaspoon agave
- Approximately 4 ounces chilled prosecco
INSTRUCTIONS:
- Drop a raspberry in the bottom of a champagne flute or a tall, narrow glass. Scoop the gelato on top of the raspberry and pour the orange liqueur and agave over the top. Add another raspberry or two, fill with prosecco, and enjoy.