Remember when I made those Key Lime Ombre Popsicles?
Well it turns out I had more popsicle liquid than patience to make more popsicles — and in a flash of genius I figured that the combinations would make pretty good sorbets.
What I didn’t count on was that when frozen, whipped and swirled the texture and flavour of the resulting frozen concoction was the stuff childhood memories are made of.
You see we didn’t often have ice cream in the freezer growing up but I have a very distinct memory of rainbow swirled tubs of tangy citrus sherbet…
Now I could have just scooped the sherbet into a bowl or on to a cone and left it at that — but then I couldn’t have made a animation of an overflowing float.
And I don’t recall the rainbow sherbet ever being added to a Gin & Tonic but that certainly didn’t stop me from doing it here. You’re welcome.
Lime Sherbet Gin & Tonic Float
You could make the sherbet, scoop it into a cup or cone and leave it at that, but where’s the fun in that. You know you want a float.
INGREDIENTS
- 1 c mashed avocado
- 2 c mashed honeydew melon
- 1 c custard apple flesh
- ½ c lime juice, divided
- 1 – 2 Tbsp maple syrup
- sea salt
- gin
- tonic
- ice cubes
- lime wedges
METHOD
Blend avocado, 1 c honeydew, ¼ c lime juice, maple syrup and a tiny pinch of sea salt until smooth. Scrape into a freezer-safe container. Blend custard apple, 1 c honeydew and ¼ c lime juice until smooth, scrape into another freezer-safe container. Freeze both containers until solid.
Remove from freezer and set on bench for 5 mins or so to soften slightly. Pop avocado mixture out of container, chop roughly and blend to create a soft-serve texture. Scrape into a bowl and repeat process with custard apple mixture. Dollop soft-serve mixtures alternately into a large freezer-safe container, swirl gently with the tip of a knife and return to freezer.
Remove from freezer 5 minutes before scooping. Place a handful of ice and a scoop or three of lime sherbet in a glass. Pour over a shot or three of gin and a splash of tonic. Serve with lime.
COOK’S NOTES
- To prepare custard apple scoop flesh from skin and remove black seeds before pureeing.
- Yes, you could make a float with any thing you wish including sparkling water, lemon soda, cream soda or even sparkling wine.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free // probably paleo
Stunning! As always! Also YUM! Genius combination!
This is completely up my alley. I really have to make this!!
Summer lovin’ fun right there! And because it’s green, it will have to be on the Australia Day weekend menu. Love it!
such gorgeous pictures, it makes me happy just looking at it!
Haha I’m glad I’m not the only one who starts with great intentions of making lots of delicate/fiddly things and then gets over it after a few. These look fabulous!
Is it only Hump Day? Make mine a double!
Oh my gosh, I am in love with everything about this. It sounds so delicious and refreshing. And love the color of the sherbet. Yeah!
You had me at gin xx
Wow, what a crazy-amazing combination of flavours! I really want to try these (avocado!)- with the gin addition of course 😉
Where in the heck to you buy custard apple flesh?
An outstanding share! I’ve just forwarded this onto a colleague who had been conducting a little
homework on this. And he in fact ordered me
breakfast simply because I found it for him…
lol. So let me reword this…. Thank YOU for the meal!! But
yeah, thanx for spending time to discuss this subject here on your website.