Raspberry Aperol Ice Cream Float Recipes

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 APEROL ICE CREAM FLOAT

Steps:

• Add the chopped mint leaves, sugar, and water to a small saucepan, and bring to the boil. Stir occasionally, until the sugar has dissolved. Let simmer for 3 minutes, and then remove from the heat. Pour the syrup through a sieve to remove the mint leaves, pressing on the leaves as you do so, and let cool in a bowl or measuring cup.
• Once cool, add the raspberries and Aperol to the mint simple syrup, and muddle together. Divide the mixture between 4 tall glasses. Add 2 scoops of vanilla ice cream to each glass, and then top off with seltzer.

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.