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Rhubarb Float with Buttermilk Sorbet

Tangy-sweet rhubarb nicely complements creamy buttermilk sorbet in a refreshing dessert drink.

  • Yield: Makes 1

Source: Martha Stewart Living, March 2007

Ingredients

Directions

  1. Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.

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