To me, sweets and sparkling make for a perfect combination. So why not combine them in a fabulous cocktail? These combinations made with Ciao Bella gelato will add a sparkle to your Mother”s Day brunch. Or skip the brunch all together and have your friends over for a relaxing afternoon on the deck.
Pear Hibiscus Fizz
1 container of Ciao Bella Bartlett Pear Hibiscus sorbetto
1 bottle of Prosecco
Add 2oz. scoop of Bartlett Pear Hibiscus sorbetto to the bottom of a champagne glass. Slowly fill each glass halfway with Prosecco, allowing bubbles to subside. Add in a few frozen raspberries to act as flavorful ice cubes and top off with more Prosecco.
Frosted Italian Strawberry Limonata
1 container of Ciao Bella Wild Italian Strawberry Limonata sorbetto
Vodka or rum of your choice
San Pellegrino Limonata
Frozen and fresh strawberries
Combine 2oz. of Wild Strawberry Limonata sorbetto and 2oz. of vodka or rum in a blender, blending for 5-10 seconds until mixture is slushy. Pour in mason jars and fill with San Pellegrino Limonata. Stir gently with a spoon until slushy. Add in frozen strawberries to serve as fun ice cubes and garnish with a fresh strawberry and a red and white straw.
Pear Hibiscus Summer Cosmo
1 container Ciao Bella Bartlett Pear Hibiscus sorbetto
Vodka of your choice
Pear slices and mint leaves to garnish
Add 2oz. scoop of Bartlett Pear Hibiscus sorbetto into a shaker with 2oz. vodka, a splash of cranberry juice and ice. Shake until slushy. Strain into a chilled martini glass and top with seltzer water. Garnish with a stir stick threaded with pear slices and mint.