If you are looking for the perfect summertime cocktail, you can't go wrong with my Firecracker Mascato Berry Sangria.
Line a small tray with waxed paper or parchment paper and place in the freezer for at least 30 minutes. Using a melon baller that has been dipped in warm water, scoop out about 10 ice cream balls and place on the frosty tray. Place immediately in the freezer for at least 30 minutes.
In tall cocktail glasses, layer the strawberries or raspberries and the blueberries. Right before serving, pour in the mascato. Remove the frozen ice cream balls from the freezer and place on top. Enjoy!