Colorful scoops of sherbet float around in a bubbly glass of sparkling cider – you’ll love these Rainbow Sherbet Floats! They’re so easy to make and great for St. Patrick's Day, Easter, or any spring holiday or celebration.
A few simple tips make them easy to prepare in advance, and extra fun and pretty to serve!
Ingredients For the Floats – 3 pints rainbow sherbet or three pints of sherbet or sorbet, such as raspberry, orange, and lime – 24 oz Sparkling Cider or Sparkling Apple-Pear Juice Optional Garnishes – 1 Tablespoon honey or light corn syrup – 1/4 cup rainbow sugar or nonpareils – orange slices – lime slices – raspberries
Using a small cookie scoop, melon baller, or spoon, scoop balls of the different flavors of sherbet or sorbet onto a baking sheet. Freeze for an hour or two.
Pour a small amount of honey or corn syrup into a small bowl. Dip the rim of your champagne flutes or glasses in the bowl, then into the rainbow sugar or nonpareils.
Fll each flute or glass about halfway with Sparkling Cider, using a funnel if needed to keep the sugared rim intact. Add 3-5 sherbet balls to the glasses.
Fill to the top with additional Sparkling Cider. Add orange and lime slices and raspberries (or other fruit) to the rim for garnish.