strawberry sorbet float recipe

Have you tried a strawberry sorbet float? Normally, a float consists of ice cream and soda. I decided to substitute ice cream with sorbet and soda with regular club soda. The result is a light and refreshing drink! Here’s how to make a simple strawberry sorbet float!

Ingredients for Strawberry Sorbet Float

Strawberry Sorbet – After picking 7 lbs of strawberries from Emma Lea Farms, I used them to make fresh strawberry milk and strawberry sorbet. I usually make my sorbet not too sweet which makes it perfect for this drink! This allows me to control how sweet I want my drink to be.

Club Soda or Carbonated Drink – I use regular club soda for this float but you can also use a flavoured carbonated drink. Experiment to find your own combination!

Simple Syrup – Since I use club soda, I added a bit of simple syrup to sweeten my drink. If you are using flavoured soda, taste the float first to see if you need to add any simple syrup.

How to Make Strawberry Sorbet Float

If you make this recipe, please let me know on Instagram by tagging @jansfoodsteps #jansfoodsteps or in the comments below. I’d love to see your creations!

How to make Strawberry Sorbet Float Recipe

Strawberry Sorbet Float Recipe

Got strawberry sorbet on your hands? Here's another way to eat it - make a simple and refreshing sorbet float!

Course: Drinks
Servings: 1
Author: Jan Chan
Ingredients
  • 1 big scoop of strawberry sorbet (homemade or store bought)
  • 1 cup club soda (or other carbonated beverage)
  • simple syrup to taste (optional)
Instructions
  1. Place the strawberry sorbet in a tall glass.

  2. OPTIONAL: Add simple syrup to sweeten the drink. See note below.

  3. Pour the club soda into the glass.

  4. Stir and enjoy!

Recipe Notes

Note about using simple syrup: I use homemade strawberry sorbet that isn't very sweet and plain club soda for this drink so I sweetened the float with some simple syrup.

To make simple syrup: Add equal parts of water and sugar (ie. 1 cup water to 1 cup sugar) in a saucepan and bring it to a boil. Once all the sugar has dissolved, remove from heat and let cool. Store in refrigerator for up to 2 weeks.

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