The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Cannonborough Honey Basil Soda Float

Advertisement

Ingredients

Cannonborough Honey Basil Soda

Available at markets throughout South Carolina or online at cannonbevco.com

Strawberry Sorbetto

¼ cup water

¼ cup sugar

¼ cup light corn syrup

1 quart puréed strawberries (from about three pints whole berries)

Whipped Cream

1 quart heavy cream

½ cup confectioners sugar

1 tablespoon vanilla

1/8 teaspoon salt

Directions

For the Strawberry Sorbetto:

  1. In a pot, heat water and sugar until all sugar is dissolved. Let cool.
  2. In a bowl, combine simple syrup, light corn syrup, and strawberry purée. Whisk together until evenly combined.
  3. Prepare the gelato machine as instructed and follow manufacturer’s instructions for spinning frozen desserts. Transfer the sorbetto to a chilled container.

For the Whipped Cream:

  1. In a stand mixer fitted with whisk attachment, mix cream, sugar, vanilla, and salt, increasing speed as mixture thickens, approximately 5 minutes or until stiff peaks form.

To assemble: Alternate scoops of strawberry sorbet and whipped cream until reaching the ttop of the glass. Pour in soda.

Print Recipe