Raspberry Sorbet and Ginger Beer Floats
Once I decided to make homemade ginger beer, I knew I wanted to make a float of some sort with it. Once we tasted just how spicy the ginger beer came out, I knew it needed to be something sweet, like this raspberry sorbet.
This was a match made in summertime treat heaven. Drinking it through a straw before the sorbet melted yields a spicy gingery drink with hints of raspberry. But as the sorbet melts into a slush, you get a well balanced sweet and spicy concoction sure to cool you down from the summer’s heat.
No recipe for this post today. I simply scooped some raspberry sorbet in to a cup, topped it off with some ginger beer, and served it with a fun straw. You could obviously use store-bought versions of these components if you want as well.
One Year Ago: Spiced Meat Rub
Three Years Ago: Tzatziki Sauce and Chicken Gyros
Four Years Ago: Square Cake Balls
Five Years Ago: Monster Cookies
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Very cool (pun intended)! I’ll have to bookmark this recipe in case I have some friends who can’t consume dairy.
beantownbaker — May 13th, 2013 @ 9:56 am
Coconut milk is definitely my friend when it comes to dairy free ice cream!
ooh, i have never made a plain vanilla, but i do love a good quality vanilla bean 🙂 especially with coconut milk!!
I love vanilla ice cream that’s so vanilla-y that it has the little flecks in it 🙂 Heavenly!
How convienent that I just paid $6 for a tiny container of dairy free ice cream and wanted to find a cheaper homemade version. Thanks for sharing this gem.
beantownbaker — June 10th, 2013 @ 12:54 pm
Dairy free ice cream is definitely expensive and making it at home yields such great results! I don’t think I’ll ever go back to store bought ice cream again.