Raspberry And Lemon Sorbet Floats Recipes

LEMON-RASPBERRY SORBET CAKE

Steps:

• Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
• Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
• Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
• Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

RASPBERRY AND LEMON SORBET FLOATS

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 SORBET RECIPE BY TASTY

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!

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.

RASPBERRY LEMONADE SANGRIA FLOAT RECIPE BY TASTY

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!

RASPBERRY LEMONADE SORBET

Steps:

• Combine all ingredients in a blender and process on high speed until creamy and smooth.
• Pour mixture into 8" square baking dish.
• Cover with plastic wrap and freeze 4 to 6 hours until firm.
• Stir mixture several times to keep smooth.

RASPBERRY AND LEMON SORBET FLOATS

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.