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Blood Orange & Meyer Lemon Moscow Mule Float Recipe

  • Author: Jessica Pinney
  • Prep Time: 3 hours
  • Cook Time: 0 hours
  • Total Time: 3 hours
  • Yield: 4

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┬áinstructions. (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.