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Epicurious

Blood Orange–Champagne Ice Cream Float

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Photo by David Loftus

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

Recipe information

  • Yield

    Makes 1 float

Ingredients

15ml (3 teaspoons) Champagne or sparkling wine (this can be flat, left over from a party)
15g (about 3 1/4 teaspoons) caster or superfine sugar
25ml (5 teaspoons) Cocchi Vermouth di Torino
15ml (3 teaspoons) Campari
35ml (about 2 tablespoons plus 1 teaspoon) soda water
2 scoops of orange sorbet, preferably blood orange
A slice of orange (use blood orange, if in season)

Preparation

  1. Step 1

    Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It’s worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)

    Step 2

    Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.

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From Fortnum & Mason: The Cookbook © 2017 by Tom Parker Bowles. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsDessertFrozen DessertCocktailAlcoholBeveragesCampariAmaroLiqueurChampagneSparkling WineWineVermouthBlood OrangeOrangeCitrusFruitMake AheadSimmerSpringWinterHarper CollinsCookbooks

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