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Raspberry and Lemon Sorbet Floats


When topped with ginger ale, scoops of store-bought sorbet become an innovative dessert that's light enough to enjoy any time of day.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2008


  • 1 pint lemon sorbet
  • 1 pint raspberry sorbet
  • 2 bottles (12 ounces each) ginger ale, preferably naturally brewed


  1. 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.

Cook's Notes

Use your favorite sorbet in this recipe. High-quality, naturally sweetened ones work especially well.

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