Creamsicle Prosecco Floats
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
Ingredients
6 large Minneola Tangelos or Honeywell Oranges (or large seedless oranges)
Directions
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.
