A few weeks back now, Debbie and I posted a recipe for Homemade Raspberry Liqueur and we have been sharing a couple ideas on how to use it lately. Its so good and if you haven’t make some yet, go check it out first and get a batch going so you can make this Sparkling Wine Float as well as our Peach Bellini with Raspberry and Red Wine. Two cocktails that are sure to cool you down if you are experiencing the crazy heat wave like we have right now.
Seriously, its so hot! It’s been 35 degrees here every day for the past few weeks with no sign of rain. People are sweltering and complaining about the heat, and yes its hot, but we get rain 7 months out of the year so I say suck it up and embrace the sweat. Have a slushy cocktail to make you happy!
The only downside of this heat, as far as Im concerned, are all the fires raging throughout our province which is actually turning into a massive problem. People need to be very careful of their cigarette butts and other fire starters with everything being so dry! We have actually had a smoke warning for Vancouver and the Fraser Valley where we live for the last week. The sky has been super hazy but at least our homes are not even close to being in danger like so many other people!
I have got seriously off topic…
I can’t really remember how we came up with the idea for this ice cream float, but it was actually a long time in the making… We wanted to use a dairy free ice cream so we tried a number of recipes and finally found a winner on Snixy Kitchen. It’s a coconut milk and vanilla bean ice cream that turned out amazing in Debbie’s ice cream maker. Its smooth, flavorful and cold. Everything that a good ice cream should be. And when you douse it in raspberry liqueur and cover it with sparkling wine, it turns into a creamy, sweet raspberry and coconut bubbly treat.
Oh My Goodness. IT IS SO GOOD!
When Debbie and I get together and make drinks for the blog, we are often making some food as well, and we get so busy that our drinks usually go down really slow. This particular time, I drank mine quick because it was so freeking good, but Debbie was busy and too slow at drinking hers so I helped myself to hers as well. You snooze, you lose.
You would have stolen it too.
- 1 - 2 scoops of Vanilla Bean Coconut Ice Cream
- 2 oz homemade raspberry liqueur or quick stovetop raspberry liqueur (recipe in the notes)
- 4 - 6 oz sparkling wine
FOR THE ICE CREAM
- for the ice cream we used Snixy Kitchens Vegan Vanilla Bean Ice Cream but you could use any other recipe or store bought vanilla ice cream
- Scoop some ice cream into a glass. We like a martini glass.
- Top the ice cream with raspberry liqueur and then fill the glass with 4 to 6 oz sparkling wine or champagne.
- Give it a stir and love it!