Berry-Prosecco Ice Cream Floats

Berry-Prosecco Ice Cream Floats |
(Photos © The Jewels of New York)
Unofficially, there are only two weekends left in the summer, and I know exactly how I'm going to spend one of them: making Diana Yen's grown-up take on a classic ice cream float. Made with Prosecco and fresh berries from the farmer's market, the retro dessert is so versatile it can be the star of an evening gathering with friends or an impromptu way to use what's leftover from your most recent dinner party. Want to try it for yourself? See the recipe below, then snap a shot of your floats and share them with us @Lonnymag.

Berry-Prosecco Ice Cream Floats |
Berry-Prosecco Ice Cream Floats
Serves 4

-- 1 bottle (750 ml) of dry Prosecco
-- 1 pint vanilla ice cream
-- 1 pint of mixed berries (strawberries, blueberries, raspberries)
-- 1 tablespoon sugar

Toss the berries and sugar together in a bowl. Let sit for 15 minutes. Divide berries into 4 glasses. Add a scoop of vanilla ice cream to each glass and top off with Prosecco. Enjoy!

Berry-Prosecco Ice Cream Floats |
I'm the former Deputy Editor at Lonny.
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