Make Valentine’s Day even sweeter with our recipe for Raspberry Champagne Floats. The essentials: 1 pint raspberry sorbet 1 bottle of your favorite bubbly 1. Freeze 4 oz. individual scoops of raspberry sorbet onto a waxed paper lined cookie sheet. Freeze scoops for a minimum of one hour. 2. Place frozen sorbet scoops into champagne flutes. 3. Pour chilled champagne over sorbet and serve. (Yields 4 drinks) Garnish with a fun drink marker & enjoy with someone special.