Raspberry And Lemon Sorbet Floats Recipes

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RASPBERRY AND LEMON SORBET FLOATS



Raspberry and Lemon Sorbet Floats image

When topped with ginger ale, scoops of store-bought sorbet become an innovative dessert that's light enough to enjoy any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Number Of Ingredients 3

1 pint lemon sorbet
1 pint raspberry sorbet
2 bottles (12 ounces each) ginger ale, preferably naturally brewed

Steps:

  • Place 1 scoop lemon sorbet and 1 scoop raspberry sorbet in each of 4 tall glasses. Fill each glass with 3/4 cup ginger ale, and serve immediately.

RASPBERRY LEMONADE SANGRIA FLOAT RECIPE BY TASTY



Raspberry Lemonade Sangria Float Recipe by Tasty image

Here's what you need: raspberry, lemon, dry white wine, white rum, lemonade, raspberry sorbet

Provided by Katie Aubin

Categories     Drinks

Yield 6 servings

Number Of Ingredients 6

2 cups raspberry, plus more for garnish
1 cup lemon, thinly sliced, plus more for garnish
1 bottle dry white wine
1 cup white rum
2 ½ cups lemonade
1 qt raspberry sorbet

Steps:

  • In a large pitcher, combine the raspberries, lemon slices, white wine, white rum, and lemonade. Stir and refrigerate for at least 3 hours, or overnight.
  • Place 1-2 small scoops of raspberry sorbet in a glass. Remove the sangria from the refrigerator and pour it over the sorbet. Stir with a spoon to combine.
  • Garnish with fresh raspberries and a lemon slice.
  • Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 58 grams, Fat 0 grams, Fiber 6 grams, Protein 0 grams, Sugar 47 grams

LIMONCELLO RASPBERRY FLOAT



Limoncello Raspberry Float image

Provided by Danny Boome

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 9

2 scoops raspberry sorbet, divided
2 scoops vanilla ice cream, divided
6 ounces limoncello, divided, recipe follows
6 ounces sparkling water or enough to top off, divided
Lemon peel twist, garnish
12 organic lemons
1 liter 100 proof-vodka
3 cups sugar
4 cups water

Steps:

  • Fill 2 glasses with 1 scoop of sorbet and 1 scoop of vanilla ice cream each. Pour 3 ounces of limoncello into each glass and top off with about 3 ounces of sparkling water to create your float. Garnish with lemon twist.
  • Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon "pith" onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color.
  • After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy.

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