Ingredients
Blood Orange & Meyer Lemon Sherbet
1 Cup Fresh Squeezed Blood Orange Juice
1 Cup Fresh Squeezed Meyer Lemon Juice
1 Cup Heavy Cream
1 Cup Clear Corn Syrup
1/4 Cup Sugar
1/4 Tsp Salt
Blood Orange & Meyer Lemon Moscow Mule Float
1 Cup Vodka
2-3 Scoops Blood Orange & Meyer Lemon Sherbet
2 Bottles Bundaberg Ginger Beer
Mint (for garnish)
Instructions
Blood Orange & Meyer Lemon Sherbet
Whisk all ingredients together in a large bowl. Once well combined, place in the refrigerator to chill at least two hours.
When chilled, add to your ice cream maker and follow the manufacturer’s instructions. (I use this one and churn for 20 minutes).
Transfer to an airtight ice cream container or a bread pan tightly saran wrapped. Chill another couple of hours, until ice cream is the preferred consistency.
Blood Orange & Meyer Lemon Moscow Mule Float
Add 1/4 cup vodka to the bottom of each glass you are using. (Moscow mule is traditionally served in a copper mug).
Next, place 2-3 scoops of the blood orange & Meyer lemon sherbet in the glass.
Slowly pour in the ginger beer.
Add mint for garnish, if desired.