RASPBERRY AND LEMON SORBET FLOATS
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
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
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
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
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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