Best Raspberry And Lemon Sorbet Floats Recipes

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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.

RASPBERRY LEMONADE SORBET RECIPE BY TASTY



Raspberry Lemonade Sorbet Recipe by Tasty image

Here's what you need: raspberry, lemon juice, water, sugar, raspberry

Provided by Claire Nolan

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

1 ½ cups raspberry
½ cup lemon juice
1 cup water
1 cup sugar
2 cups raspberry

Steps:

  • Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
  • Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
  • In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
  • Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
  • Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
  • Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams

SPARKLING SORBET FLOATS



Sparkling Sorbet Floats image

Categories     Raspberry

Yield serves 2

Number Of Ingredients 4

1/2 cup raspberry sorbet
1/2 cup lemon sorbet
1/2 cup chilled dry sparkling wine, such as Prosecco
Fresh mint leaves, for garnish

Steps:

  • Place two small glass bowls in the freezer until chilled, at least 5 minutes. Meanwhile, let sorbets sit at room temperature until slightly softened. Divide raspberry and lemon sorbet evenly between bowls. Pour sparkling wine over sorbets, and garnish with mint; serve immediately.
  • Nutrition Information
  • (Per Serving)
  • Calories: 162
  • Fat: 0g
  • Protein: 0.1g
  • Carbohydrates: 30.9g
  • Fiber: 1.4g

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.

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