Cannonborough Honey Basil Soda Float

Photo by Andrew Cebulka

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4 sodas

    Cannonborough Honey Basil Soda
  • Available at markets throughout South Carolina or online at
  • 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

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.

  • Recipe from Jaques Larson of Beardcat's Sweet Shop in Sullivan's Island, South Carolina

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