Recipe courtesy of Bobby Flay
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine nectarine slices, raspberries and sugar in a small bowl and mash with a fork.

Add scoops of ice cream to 4 large glasses and divide most of the nectarine and raspberry puree among the glasses. Top each with a few more scoops of ice cream then the remaining puree. Fill the glasses to the top with the prosecco and drizzle each with some of the Chambord. Garnish with mint sprigs.

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Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

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