
Mango Peach & Crisp Apple Sorbet Float
Sure to float your boat!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 15 – 20 minutes, plus 3 hours to set
Ingredients:
For the peach sorbet:
- 2 x 300ml Clover Krush Mango & Peach
- 1 Tbsp honey or maple syrup
- 1 Tbsp lemon juice
To serve:
- 2 x 300ml Clover Krush Cranberry Sparkling Juice, chilled
- Fresh berries
- Stoned fruit slices
- Mint
How To Make Sorbet Float
- Add Clover Krush Mango & Peach into a large bowl, whisk in honey and lemon juice, then pour into ice cube tray and freeze for 4 hours until freezing.
- Place the frozen juice cubes into a food processor and blitz until smooth. Add 2 scoops of sorbet into a serving glass, then slowly pour in the chilled Clover Krush Cranberry Sparkling Juice.
- Serve immediately and garnish with fresh berries, mint and a few peach slices.
Enjoy!
Chefs Tip:
Adding corn syrup to the sorbet mixture before freezing helps to create a smoother, less icy texture.
To make assembling quicker, pre-scoop the sorbet and let it firm up on a tray in the freezer. This way, your float will stay cold and bubbly longer.
You can also add a bit of extra juice if needed to help blend the mixture, if you are using a blender.
For a firmer texture, transfer the sorbet to a freezer-safe container and freeze for another hour before scooping and serving.