Raspberry Lime float with Morello Cherry Sherbet

It is absolutely freezing right now in New England. Today was a whopping 10 degrees (negative 10  with the windchill)! After running around doing my motherly duties collecting kids from sleepovers and driving J to dance, the hubby put a record on (David Bowie). I decided that in protest of the arctic-like weather, I would make some ice-cream floats! My original plan was to make a raspberry sherbet (by the way, I just discovered that it is not pronounced "shed-bert" while looking for recipe ideas!) but we didn't have any raspberries left in our freezer. I was inspired by Spindrift soda's raspberry lime flavor which is an awesome product that you should TOTALLY check out here! We don't buy soda in this house, but this one is guilt free, the sugar only coming naturally from the fruit! We've had a few cans laying around that I have been waiting to use in a cocktail or special beverage and this seemed perfect! (No this is not a sponsored post-they just kick ass).

I decided on a Morello cherry sherbet, mostly because we had the cherry puree and it was the color I was looking for! You could always cook down cherries or other fruit and pop in in a blender. If you do this be sure to run it through a sieve to remove any seeds-you want it to be smooth. It was delicious and the kids drank them topped with whipped cream. It was the perfect way to "stick it to the day". 

Recipe for Morello Cherry Sherbet

1 and 1/4 cup cherry puree

1/2 cup sugar

juice of 1/2 lemon

1 cup whole milk

 

Place the puree, sugar and lemon juice into a sauce pan and heat on low until sugar is melted in

Place in the refrigerator to cool.

One cooled completely stir in the milk and add mixture to ice-cream churn.

Churn for about 30 minutes then transfer to a freezer safe container and place in freezer for about 30 minutes-serve immediately 

 

For the float

Scoop some sherbet into a cold glass

Pour Raspberry Lime soda over the top (slowly!)

Top with whipped cream if you wish

Enjoy!