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. 
How yummy, and the color is so beautiful!
beantownbaker — March 18th, 2013 @ 10:59 am
Yes, I absolutely love the color of this curd!
I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.
beantownbaker — March 18th, 2013 @ 11:00 am
The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.
I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?
beantownbaker — March 18th, 2013 @ 3:21 pm
Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.
this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…
beantownbaker — March 19th, 2013 @ 12:48 pm
Key lime curd – YUM! Did you juice them yourself? They’re so tiny.
I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂
beantownbaker — March 19th, 2013 @ 12:47 pm
I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…
This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.
beantownbaker — March 25th, 2013 @ 1:18 pm
I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…
If you make a cake or something with the curd in it or on it does it need to be refrigerated?
beantownbaker — April 4th, 2013 @ 7:15 am
I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.
This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx
beantownbaker — October 23rd, 2013 @ 12:26 am
It made probably 2.5-3 cups of curd. Hope you enjoy it!