Food & Cooking Recipes Dessert & Treats Recipes Raspberry and Lemon Sorbet Floats 4.2 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Servings: 4 When topped with ginger ale, scoops of store-bought sorbet become an innovative dessert that's light enough to enjoy any time of day. Ingredients 1 pint lemon sorbet 1 pint raspberry sorbet 2 bottles (12 ounces each) ginger ale, preferably naturally brewed Directions 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. Rate it Print