Raspberry Ginger Float

Frozen raspberry sorbet keeps it cold without diluting flavor. Chilling glasses ahead crucial, prevents sorbet melting immediately when soda hits. Silver edible leaf flakes swapped for gold – more unusual, catches light well. Lemon ginger soda instead of ginger ale adds citrus punch, refreshing twist to fizzy sweetness. Quantity upticked slightly for sorbet (600 ml vs 500 ml) to make scoop a bit larger. Smaller soda amount (400 ml vs 500 ml) to balance sweeter lemon ginger soda. Don’t overfill glasses; leave room for soda to splash and fizz. Use coupe or martini glasses for better presentation and ease of scooping sorbet. Sorbet firmness matters, freeze minimum hour plus, avoid soft slush. Keep sorbet scooping spoon cold or rinsed in water to maintain shape.

Start with glassware chilling thoroughly. Sorbet ball into bottom, round shape intact – use warm spoon to help smooth edges if needed. Gently scatter edible silver leaf flakes over so they settle lightly, no clumps. Pour soda separately into small glasses, not direct on sorbet initially—prevents immediate melting and preserves fizz. Encourage guests to pour soda themselves slowly, bit by bit, controlling melting rate and fizz landscape. Serve immediately, no waiting or stirring. Sorbet will soften slowly, fizz plays with icy crispness. Quick prep, no stirring to keep bubbles bright. Simple steps, clean presentation, interactive serving. Time variations minor (65 min chilling vs 60 min original), soda reduced slightly; all to maintain balance of taste and texture.