Raspberry Riesling Sorbet Float
Picking fruit is always a sobering experience. There is no guesswork as to where your food is coming from like there is when you pick up a plastic see through container at a grocery store. It’s a different shopping experience, one I can stand behind. It takes more time and effort but being able to say that you took the time and put fourth the effort to fill that classic teal, fresh from the farm container of pretty little red berries at their peak is an amazing thing.
What did I make with my berries? Well I didn’t make sorbet like I thought I was going to. I made a chocolate raspberry gallette, which you will see soon. I also made some more popsicles, as I am obsessing over those icy treats on a stick. I didn’t quite have enough leftover fruit for sorbet so I ended up buying it and using the leftover berries to give the wine a little more raspberry flavoring, as if it needed any! This sorbet float is out of this world! Seriously!
This is a simple dessert drink to make — all you have to do is scoop and pour! You can mix and sip it until the sorbet melts or you can eat the sorbet with a spoon first and finish off the wine… The choice is yours, my friend! Mix and match fruits and sorbet flavors or change it up completely with a whole new flavor. I used Talenti Raspberry Sorbetto because I wanted something that had a simple ingredients list, no high fructose corn syrup used in this sorbet! I really hate when HFCS is in random things. I ask you, why is it a main ingredients in a lot of breads? I just don’t get it. I also really like their simple and classic packaging, that’s a good reason to buy a product, right? The bright red color was another alluring factor. I think that the bright yellow of the mango flavor is calling my name next! I also love that they are extremely aware of allergies! Talenti, I might just love you!
Let’s face it. Sometimes we are too hot or tired to make our own ice cream. I know I am. No one is perfect and with this recent heat wave I was not in the kitchen at all. I’m thankful for brands like Talenti who care about the integrity of their products and allow me to sometimes shop for food that I can feel good about eating or feeding to my loved ones. This sorbet paired with the amazing Applewood Winery Riesling was a no fuss adult dessert that I can really get behind!
Easy three ingredient dessert with an adult twist!
Prep Time: 05 min
Cook Time: 00 min
Total Time: 05 min
2 scoops raspberry sorbetto
1 cup riesling
1/4 cup raspberries
Scoop two scoops of raspberry sorbetto into a glass. Pour half of the riesling into each glass. Add raspberries to top. Serve with a spoon and enjoy!
Today’s giveaways are sponsored by KitchenAid and King Arthur Flour. KitchenAid has provided a KitchenAid Stand Mixer and an Ice Cream Attachment bowl to one lucky reader. Without these two items, I wouldn’t be making ice cream and you know I love making ice cream! Another great giveaway is from King Arthur Flour who has provided an array of goodies that will help with your ice cream creations: a jar of caramel and dark chocolate sauce (great for ice cream toppings!), a bag of mint chocolate chips, coconut milk powder and vanilla extract. So enter below in the PromoSimple Widget! You have a lot of chances to win so go on, get going!
Disclosure: I was not provided compensation to post about or to link to these sponsors and as always, my opinions of these products are my own. KitchenAid and King Arthur Flour have provided the giveaway contents. There are affiliate links in this post.
Other Frozen Treat Week Recipes:
Blueberry Cheesecake Ice Cream from Katie’s Cucina
Lavender Lemon Curd Frozen Yogurt from Nutmeg Nanny
Peanut Butter Cup Ripple Ice Cream from Eats Well With Others
Elvis Frozen Bananas from Foodie with Family
Sweet and Sour Cherry Yogurt Pops from The Baker Chick
Ice Cream Sundae with Roasted Cherries from Cook the Story
Coconut Hibiscus Granita from Cooking with Books
Almost-Instant Healthy Mint Chocolate Chip Soft Serve from an Edible Mosaic
Berry Ice Cubes from Damn Delicious
Homemade Cookies & Cream Ice Cream from Chocolate & Carrots
Andes Mint Pudding Pops from Rachel Cooks