Recipe Background
Boozy Summer Floats blend berries, basil, and rosé for a backyard party hit.
It was the first summer we were truly living large, and by living large, I mean in our own little fixer-upper bungalow. Zach and I spent the first month dazzled by the novelty of having a backyard. We decided to throw a housewarming party to christen the space, and I was determined to create something as refreshing as the feeling of stepping into our newfound sanctuary. Flipping through old recipe cards, I stumbled upon a sketch of an idea for a boozy summer float—the kind that requires a touch of patience, much like our renovation projects.
Always keeping blueberries in stock, I was excited to use them alongside the coconut gelato I could never resist. A quick check in the fridge revealed a bottle of sparkling rosé, which was simply begging to be a part of this sweet endeavor. As I put together the ingredients, the kitchen filled with the scent of lemon zest and basil, reminiscent of sunnier days. A key tip I discovered was using a fine mesh sieve to keep the purée smooth, preserving the elegance of the dish.
That evening, our backyard buzzed with laughter as our friends gathered around. Each glass was a burst of color and flavor, topped with ribbons of fresh basil. We couldn’t help but feel like we’d passed the ultimate test: a cocktail party that celebrated the joys of home—our home. Those boozy summer floats, with a hint of bubbly and a splash of creativity, became the signature of our housewarming, marking that milestone with delightful charm.
Ingredients
For the blueberry granita:
- 1 cup water
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest
- 6 cups fresh blueberries
- 2 tablespoons lemon juice
- 1/2 cup sparkling rosé wine
For the floats:
- 1 pint coconut gelato
- 2 tablespoons honey
- 2 cups fresh blueberries
- 1 (750-mililiter) bottle sparkling rosé wine chilled, can substitute club soda
- 1/2 cup fresh basil leaves very thinly sliced, for garnish
Directions
- In a medium saucepan over medium heat, bring the water, the sugar, and the lemon zest to a boil and cook, while stirring, until the sugar dissolves.
- Transfer the saucepan from the heat and pour the lemon syrup into a large bowl.
- Freeze the lemon syrup for 15 minutes.
- While the lemon syrup is freezing, add 6 cups of the blueberries, and the lemon juice to a food processor and purée until it is nearly smooth.
- Strain the blueberry purée through a fine mesh sieve and discard the solids.
- Stir the blueberry purée and 1/2 cup of the rosé into the lemon syrup.
- Pour the granita mixture into a 3-quart rectangular baking dish.
- Cover the dish and freeze for 1 hour.
- Scrape the sides of the dish with a fork.
- Cover the dish and freeze, scraping down the sides once more, until it is firm.
- When ready to serve, scoop the granita and the gelato into six 12-ounce glasses.
- Drizzle the glasses with the honey and sprinkle with the remaining blueberries.
- Pour the remaining rosé evenly over the blueberries.
- Garnish the glasses with the basil and serve immediately.
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