I used California Grown Minneola Tangelo Oranges here which are a sweet citrus hybrid. I find you can remove the fruit much easier with these than a traditional large orange.
Creamsicle Prosecco Floats
by Jessie Daye
Ingredients
- 6 largeMinneola Tangelos or Honeywell Oranges (or large seedless oranges)
- La Marca Prosecco
- Tillamook Vanilla Ice Cream
Method
- Slice about one inch down from the top of your orange off and set aside. This will be your lid. Do the same with the rest of the oranges.
- Use a paring knife to carefully slice inside the orange and pull the fruit out. Make sure not to pierce through the rind. Use a small spoon to help release the fruit from the sides. The fruit should come out fairly easily. It is ok if some is left behind.
- Add the orange segments to a blender and pulse until you have fresh orange juice.
- Place all your orange rind cups on a serving platter and fill 1/3 of the way with fresh orange juice. Add a small scoop of vanilla ice cream (a melon baller scoop fits perfectly). Top with Prosecco and serve immediately.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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