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.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
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