Raspberry Lime Ricky Ice Cream Float Recipes

Steps:

• 1. Put the zest and juice from 1 lime into a blender. REMOVING ALL SEEDS
• 2. NOTE: The zest is the green portion of the peel which is absent of any white. ( The white part is bitter while the green part has the flavor and lime oil )
• 3. Wash raspberries and drip dry for several minutes, then add to the blender with a pinch of salt. Process until smooth add lemon lime soda. process until smooth one more time. Taste and add a small amount of sugar or honey
• 4. Put two ice cubes into two glasses, Pour mixture into glasses over ice cubes topped by a large scoop vanilla ice cream
• 5. Serve with a straw inserted into the center of the ice cream. A sprig of mint, a lime wedge, or a raspberry for a garnish.

Steps:

• Place all ingredients except the milk in a heavy-duty food processor fitted with the metal chopping blade and churn 1 1/2 minutes non-stop. Scrape down the work bowl sides.
• With the motor running, drizzle the evaporated milk down the feed tube and continue churning until the mixture is soft and fluffy, about 1 to 1 1/2 minutes more.
• Quickly pulse out any lumps.
• Spoon at once into dessert goblets and serve.

Steps:

• Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

Steps:

• In a sieve set over a bowl drain raspberries, pressing gently on berries with back of a spoon if necessary to yield 1/2 cup liquid, and reserve raspberries for another use. In a 2-quart pitcher stir together raspberry liquid, lime juice, water, vodka, Pernod, and sugar until sugar is dissolved and chill until cold. Rickeys may be prepared up to this point 1 day ahead and chilled, covered.
• Just before serving, add club soda or seltzer water, enough ice to fill pitcher, and some fresh raspberries and lime slices. Serve rickeys in glasses filled with ice and garnish with more fresh raspberries and lime slices.