PrintSummer Sparkler
Here’s a drink that earns its name. This one’s chilled, fizzy, and just a little bit fancy, thanks to a scoop of Hiland Dairy Raspberry Sherbet melting slowly into every sip.
The rosé does the real work here. It’s dry enough to balance the sweetness of the sherbet and lemonade, so the drink reads more “porch party” than “kids’ table.” Pour it for a backyard cookout or a quiet evening on the porch. Either way, it disappears fast.
Ingredients
- 1/2 gallon Hiland Dairy Raspberry Sherbet
- 1 (12-oz) can frozen pink lemonade concentrate
- 4 cups (1 quart) lemon-lime soda or ginger ale, chilled
- 4 cups (1 quart) rose wine, chilled
Set the sherbet out on the counter for about 10 minutes before you start. You want it soft enough to scoop easily, not melted.
In a 2-quart pitcher, combine the pink lemonade concentrate, soda, and rosé. Stir until the concentrate fully dissolves.
Rim your glasses with sugar, then pour the mixture in. Add a scoop of the softened sherbet to each glass. Stir it in for a frothy, pastel-pink drink, or leave it floating on top if you want that specialty-ice-cream-shop look. Garnish with fresh mint from Scissortail Farms, or fresh raspberries.
Tip: This one’s just as good over crushed ice if you’d rather skip the sherbet float. Either way, keep the rosé and soda cold going in.