Raspberry And Lemon Sorbet Floats Recipes

Steps:

• Place two small glass bowls in the freezer until chilled, at least 5 minutes. Dividing evenly, scoop raspberry and lemon sorbet into chilled bowls. Pour sparkling wine over sorbet, and garnish with mint; serve immediately.

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!

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.

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.

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!

Steps:

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

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.