Blueberry Lavender Potion Prosecco Float
Equipment
- Saucepan
- Fine mesh sieve
- Tall glasses
- Ice cream scoop
Ingredients
- 2 cups fresh blueberries
- 1/4 cup dried lavender buds
- 1/2 cup sugar
- 1 cup water
- 4 scoops vanilla ice cream
- 1 bottle (750 ml) chilled Prosecco
- Fresh lavender sprigs for garnish
Instructions
- Combine the blueberries, lavender buds, sugar, and water in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes until the berries burst and the liquid thickens slightly.
- Remove the pan from heat and let the mixture cool for 5 minutes. Strain it through a fine mesh sieve into a bowl, pressing on the solids to extract the syrup. Discard the solids and chill the syrup until cold.
- Place one scoop of vanilla ice cream into each of four tall glasses.
- Pour 2 tablespoons of the chilled blueberry lavender syrup over the ice cream in each glass.
- Slowly top each glass with Prosecco until nearly full. The drink will foam as the Prosecco meets the ice cream.
- Garnish each glass with a fresh lavender sprig before serving.
Notes
Make the syrup up to two days ahead and store it in the fridge so assembly stays quick on party night. If the lavender flavor tastes too strong, add an extra splash of Prosecco to dilute it. Use chilled glasses to keep the ice cream from melting too fast once the Prosecco is poured.
Course: Drink
Cuisine: American
Equipment: Saucepan, Fine mesh sieve, Tall glasses, Ice cream scoop
Cuisine: American
Equipment: Saucepan, Fine mesh sieve, Tall glasses, Ice cream scoop