Sparkling Rosé Blueberry Floats


We love how the crisp bubbly wine cuts the float's typical sweetness for a grown-up treat. It's pure summer celebration.

Sparkling Rose Blueberry Floats
Photo: Andy Lyons
Hands On Time:
20 mins
Total Time:
3 hrs 35 mins


  • 3 cup recipe Blueberry Granita

  • 1 pint purchased coconut gelato (2 cups)

  • 2 tablespoon honey

  • 2 cup fresh blueberries

  • 1 750-ml bottle sparkling rosé or club soda, chilled

  • ½ cup very thinly sliced fresh basil leaves

Blueberry Granita

  • 1 cup water

  • ¾ cup granulated sugar

  • 2 teaspoon lemon zest

  • 6 cup fresh blueberries

  • 2 tablespoon lemon juice

  • ½ cup sparkling rose wine


  1. Prepare and freeze Blueberry Granita.

  2. Scoop granita and gelato into six 10- to 12-oz. glasses. Top each with a drizzle of honey and some blueberries. Pour rosé over each. Garnish with basil and serve immediately.

Blueberry Granita

  1. In a medium saucepan bring water, sugar, and lemon zest just to boiling over medium heat, stirring to dissolve sugar. Remove from heat; transfer to a large bowl. Freeze for 15 minutes.

  2. Meanwhile, puree 4 cups of the blueberries and lemon juice in a food processor until nearly smooth. Strain berry puree through a fine mesh sieve; discard solids. Stir blueberry puree and 1/2 cup rose into syrup (chill remaining rose until needed). Pour mixture into a 3-quart rectangular baking dish. Cover and freeze for 1 hour. Scrape sides with a fork. Cover and freeze for 2 hours more or until firm, scraping down sides once. Store in freezer for up to 3 months.

Related Articles