Sparkling Cider Rainbow Sherbet Floats #drinks #nonalcohol

Sparkling Cider Rainbow Sherbet Floats #drinks #nonalcohol

Rainbow sherbet drifts made with Martinelli's Sparkling Cider are a fun mocktail or treat the children will love for Valentine's Day or a fun method to praise a gluten free St. Patrick's Day! They can even make a birthday progressively merry. With a couple of fun contacts, add some shading and rises to any unique day with Sparkling Cider Rainbow Sherbet Floats.

This is a fun mocktail that can be as basic or as extravagant as you can imagine. For a touch of additional radiance, before you make your buoys, simply plunge the edge of your glasses or woodwinds in nectar or corn syrup and move it around in some rainbow decorator sugar, or even minimal quintessence sprinkles will work. Have some orange, lime and raspberry cuts, or actually any natural product that coordinates the kinds of your sherbet or sorbet. At that point prepare to have a ton of fun.

My little trap to make them simple to gather at last and shield the sherbet from liquefying too rapidly, utilize a treat scoop to scoop out a cluster of little sherbet balls and pop them in the cooler for a little while. You can utilize singular hues or twirl them together…

Also try our recipe Raspberry Champagne Float

Sparkling Cider Rainbow Sherbet Floats #drinks #nonalcohol

Sparkling Cider Rainbow Sherbet Floats - a fun mocktail or dessert the kids will love for Valentine's Day, St. Patrick's Day, or a special birthday.

For the floats:

  • 3 pints rainbow sherbet or three pints of sherbet or sorbet, such as raspberry, orange, and lime
  • 24 oz Martinelli's Sparkling Cider or Sparkling Apple-Pear Juice

Optional garnishes:

  • 1 Tablespoon honey or light corn syrup
  • 1/4 cup rainbow sugar or nonpareils
  • 1 orange slices
  • 1 lime slices
  • 12 raspberries


  1. Line a baking sheet with parchment or wax paper.
  2. Using a small cookie scoop, melon baller, or spoon, scoop balls of the different flavors of sherbet or sorbet onto the baking sheet. Place the sheet with the sherbet balls in the freezer for an hour or two.
  3. Pour a small amount of honey or corn syrup into a small bowl. Dip the rim of your glasses or champagne flutes or glasses in the honey or syrup and then into the rainbow sugar or nonpareils. Set aside until ready to serve.
  4. When ready to serve, fill each flute or glass about halfway with Martinelli's Sparkling Cider or Sparkling Apple-Pear Juice, using a funnel if needed to keep the sugared rim intact.
  5. Add 3-5 sherbet balls of varying colors to the glasses, then fill to the top with additional Sparkling Cider or Juice.
  6. Add orange and lime slices and raspberries (or other fruit) to the rim for garnish.

Read more our recipe : Strawberry and Chocolate Meringue

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