Mock Sorbet Recipes

SPARKLING TROPICAL MOCK-TAIL

Sparkling Tropical Mock-tail image

Provided by Geoffrey Zakarian

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3/4 cup pineapple juice
1/2 cup mango juice
1/4 cup fresh lime juice
1 cup (8 ounces) ginger beer
Pineapple wedges, for garnish
Mango slices, for garnish

Steps:

In a cocktail shaker filled with ice, combine the pineapple, mango and lime juices. Shake vigorously. Strain into ice-filled highball glasses. Top each with some ginger beer. Garnish with pineapple wedges and mango slices, and serve immediately.

MINT BERRY SMASH MOCKTAIL RECIPE BY TASTY

Mint Berry Smash Mocktail Recipe by Tasty image

Here's what you need: raspberry, blueberry, fresh mint leaf, lime juice, agave nectar, ice, soda water

Provided by Crystal Hatch

Categories Drinks

Yield 1 serving

Number Of Ingredients 7

Ingredients

1 handful raspberry
1 handful blueberry
1 sprig fresh mint leaf
1 oz lime juice
1 tablespoon agave nectar, or honey
ice
1 splash soda water, or seltzer water

Steps:

In a cocktail shaker, or a tall glass, muddle raspberries, blueberries, and mint.
Add lime juice, sweetener, and ice, and shake until well combined. If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.
Strain mixture over ice and top with a splash of soda water.
Garnish with berries and mint.
Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 35 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, Sugar 23 grams

WHITE RUSSIAN SORBET

White Russian Sorbet image

Categories Coffee Vodka Dessert Frozen Dessert Kahlúa Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 3/4 cups water
1/2 cup sugar
3 1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
1/4 cup vodka
1/4 cup Kahlúa or other coffee liqueur
Coffee beans

Steps:

Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.)
Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.

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