The Frozen Strawberry Lemonade ICE from Sparkling ICE features the sparkling lemonade and fresh strawberries (with a vodka kick!), creating a perfect balance of sweet and tangy for a yummy drink for Valentine’s Day. If you have a few extra strawberries lying around feel free to dip them in some melted chocolate for dessert!
If you are looking for a dessert idea to really impress the one you love (without slaving over a stove for hours!) then this sorbet recipe is perfect. The recipe for Sparkling Blackberry Sorbet is a simple “make-ahead-of-time” dessert that will impress and delight your loved one for sure. Drizzle with warm chocolate sauce for an ultra decadent treat.
Frozen Strawberry Lemonade ICE
4 ounces of Sparkling ICE Lemonade
1 ounce of vodka
5-6 strawberries (hulled)
Berries for garnish
Add Sparkling ICE, vodka, strawberries, and 4-5 ice cubes into a blender. Pulse to get it started and then blend on high for a few seconds until a slushy consistency is reached. Pour into a chilled hurricane glass and garnish with fresh strawberries.
4 ounces of VOGA Italia Premium Sparkling
1 ounce of vanilla flavored vodka
A splash of pomegranate juice
Berries and pomegranate seeds for garnish
Add VOGA Italia, vodka, and pomegranate juice to a cocktail shaker with ice and shake gently. Strain into a chilled martini glass and garnish with pomegranate seed and fresh berries.
Sparkling Blackberry Sorbet
Yield: Approximately 2 ½ cups
Cook time: 15 minutes
Inactive chill and freeze time: 3 hours
Ingredients for the Syrup
1 cup granulated sugar
1 bottle of Blackberry Sparkling ICE (chilled)
2 (6oz.) packages of fresh blackberries
Ingredients for the Puree
1 cup sparkling ice blackberry (chilled)
1/3 cup cold water
• Place 2 cups of Sparkling ICE, sugar, and blackberries in a medium saucepan and bring to a boil.
• Reduce the heat to a simmer. After 10 minutes, turn off the heat and let the syrup sit until it becomes room temperature.
• Pour the syrup into an airtight container and place in the refrigerator until chilled (Approximately 30 – 60 minutes).
• After the syrup has cooled scoop out the fresh blackberries from the syrup and combine with 1/3 cup of cold water in a blender. (Reserve the leftover syrup, this will be used next). Pulse the berries and water together to make a puree. This should take approximately 30 - 60 seconds.
• Strain through a fine mesh strainer to remove seeds, and then return the puree to the syrup and refrigerate for 30 minutes.
• Add the remaining cup of Blackberry Sparkling ICE to the mixture for some extra fizz, and the sorbet base is ready.
Freeze in your ice cream maker according to the manufacturer instructions.