This Raspberry Rose-Sparkler Float is for pretending that you're sitting on a sun-dappled terrace in the south of France. The recipe is written with raspberry jam, for ease, but if you have a little extra time, you can make your own syrupy raspberry compote: Cook a punnet of raspberries down gently with sugar and water, and any number of other aromatics that pair nicely with raspberries and pink sparkling wine, like lime zest, pink peppercorns, fresh tarragon, or kirsch. For this version of the float, I used <a href="(http://f52.co/2rx8lO8">Talenti Gelato</a>'s Roman Raspberry Sorbetto.

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