Blood Orange Champagne Ice Cream Float Food

BLOOD ORANGE-CHAMPAGNE ICE CREAM FLOAT

Blood Orange-Champagne Ice Cream Float image

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.

Provided by Tom Parker Bowles

Categories HarperCollins Dessert Frozen Dessert Cocktail Orange Champagne Vermouth Liqueur

Yield Makes 1 float

Number Of Ingredients 7

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)

Steps:

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.)
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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