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

  1. 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. 
  2. 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. 
  3. 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.