Skip the tacky flag cake this year, and add a touch of sophistication (meaning, booze) to your 4th of July dessert spread.

It seems like every year right around this time, everyone is frantically trying to find a clever, innovative way to turn their strawberries, raspberries, and blueberries into an elaborate American flag cake for our Fourth of July dessert centerpiece. Look, I get it—these impressive creations are cute, festive, and undeniably summery. However, if we think about the amount of time, concentration, and bouts of unavoidable frustration that this involved decorating process requires, is it really worth it? And while we’re on the subject, let’s not forget that this is usually a white sheet cake with vanilla icing and berries. It’s all just a little...boring.

Photographer Kelsey Hansen Food Stylist Rishon Hanners
Credit: Kelsey Hansen; Food Stylist: Rishon Hanners

In the name of a quicker, less-demanding, and WAY tastier dessert that still celebrates the seasonal, American spirit of the 4th of July (without making you want to rip your hair out before your guests even arrive) we bring to you, rosé floats. With only two or three ingredients and virtually no preparation or leg work on your part, these floats were destined for entertaining greatness. Whether you opt for the creamy scoop of vanilla with berries or the tangy raspberry sorbet, both are the perfect poolside, summer treat. Save that flag cake for some other time (read: never) and give your Independence Day dessert spread a touch of elegance and sophistication. Hand a cute, fizzling scoop of this boozy concoction to any of your party goers, and they’re going to be so impressed—you’ll see.

Sparkling Ice Cream Floats with Berries
Credit: Kelsey Hansen; Food Styling: Rishon Hanners

On a budget? No problem. Even though this dessert gives off a vibe that you definitely value the finer things in life, it doesn’t necessarily need to burn a hole through your wallet. Any sparkling wine will do, as there are plenty of sufficient options that even the cheapest of booze consumers (*slowly raises hand*) can enjoy. Poured over a generous scoop of sorbet or ice cream, just about any wine will taste delicious, even to the most discerning palate. I mean, come on—a scoop of ice cream, a pour of bubbles, and fresh fruit—you really can’t screw this one up.

By Sara Tane and Sara Tane