This rosé champagne float is the grown-up nod to the childhood float, with that same icy scoop and fizzy top. Berry sorbet turns the rosé into a soft, sherbet-like swirl as it melts, which makes every sip taste fruity and light. Recipe compliments of Woolworths.

Prep: 5 mins | Serves: Six

Ingredients

• 16 g freeze-dried strawberries, or crystallised rose petals
• Berry sorbet, for serving
• Rose water, a few drops
• Rosé Cap Classique, for serving

Method

1. Blend the freeze-dried strawberries or crystallised rose petals until finely powdered.
2. Rim the cocktail glasses with the powder.
3. Just before serving, add a scoop of berry sorbet to each glass.
4. Add a drop or two of rose water.
5. Top up with rosé Cap Classique and serve straight away.

Variations

No-alcohol version: Use non-alcoholic sparkling wine, or top with soda water for a lighter float.
Make it more dessert-like: Add two smaller scoops of sorbet and top with fewer bubbles for a thicker, spoonable float.
Change the flavour: Swap berry sorbet for raspberry, strawberry, or blackcurrant sorbet, then match the rim to it with freeze-dried fruit.
Citrus twist: Use lemon sorbet, skip the rose water, and add a thin strip of lemon peel for a brighter finish.
Herby version: Add a basil leaf or a small sprig of mint to each glass just before serving.
Extra pretty rim: Dip the rim in a little honey or lemon juice first so the powder sticks well.