This super-refreshing melon raspberry soda float takes advantage of the gorgeous melons that are at their peak right now. It’s a simple easy recipe. Start with a ripe cantaloupe, scoop out a dozen or so little balls, and drop them in glasses along with scoops of bright raspberry sorbet. Top off with fizzy water and a couple of fresh raspberries. Mouthwatering, right?
Farmer’s markets and gardens are brimming with melons this time of year, so it’s easy to find flavorful sweet cantaloupes. Look for those with a fragrant melony smell, a bit of give on the vine end, a warmer yellow green hue, and heft that speaks juicy and yummy.
Cantaloupes are good for us–they contains anti-oxidant and anti-inflammatory nutrients, plus they’re a good source of vitamins A and C. Raspberry sorbet—well, it’s better for you than ice cream that’s for sure. This bubbly soda float made with fruit and sorbet is a healthy indulgence.
Make cantaloupe “juice” with the remaining melon flesh, the scraps left after cutting out the rounds: just puree in the blender with water and lime zest. The juice goes in the glass too, for plenty of cantaloupe flavor.
Choose any sparkling water you like for the bubbly soda finish. I go for the ones with natural fruit essence. (La Croix has a new fancier line in taller cans–the melon and grapefruit essence flavor is nice with the melon and raspberry flavors happening in this float.)
Serve melon raspberry floats to the kids for a thirst-quenching after-school treat. This float is a fun low-calorie dessert idea too—not what people might expect.
Grab the last of the warm weather and take advantage of the late summer melon harvest–Eat Seasonal!
***The tool for making round balls is a melon baller. Melon ballers come with dual shaping ends—2 different sizes. They’re also handy for scooping the seeds from cucumbers, hollowing out cherry tomatoes, scraping butter into cool-looking curls, and, in a pinch, as a cookie scoop.
- Becky of The Vintage Mixer blog virtually gathers a group of recipe-writing bloggers every month, and we create recipes featuring a fruit or veggie from her seasonal produce guide. With melons and raspberres on September’s list, this melon and raspberry soda float is a natural.
- Be sure to check out The Vintage Mixer’s first post this month, a guide to seasonal recipe ideas for veggies and fruits. And, for more ideas, follow the blog links below to see what everybody else created this month. I hope these recipes inspire you to get in the kitchen and cook something and seasonal—and delicious!
Coconut Curry Cauliflower Rice Bowls by Kitchen Confidante
Pear and Blackberry Almond Cake by Floating Kitchen
Homemade Pumpkin Pasta by Bless this Mess
Ratatouille Lasagna by Flavor the Moments
Asian Chicken Lettuce Wraps with Carrots and Radishes by Vintage Mixer
Harvest Tortilla Soup by Simple Bites
Peach Muffins with Pecan Streusel by Cafe Johnsonia
Pear and Fig Tarts with Goat Cheese and Honey by Food for My Family
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This refreshing soda float makes a fun after-school treat. Surprise guests with a low-calorie dessert in a glass--they won't be expecting melon and raspberry sorbet with bubbly water!
- 1 cantaloupe or other ripe orange-fleshed melon
- 1/2 cup water
- 3/4 teaspoon lime zest
- 4 small scoops raspberry sorbet
- About 1 cup sparkling water (I used La Croix Melon Pomelo)
- Fresh raspberries, as desired
- Cut the melon in half and scrape out the seeds. Scoop 16 or so (1 ½-inch) balls from the melon. (They don't have to be perfectly round.)
- Measure 1 cup of melon scraps from of the remaining melon (left after scooping the balls), and puree in a blender with the water and lime zest.
- Put 3 or 4 melon balls in each of 2 tall glasses. Add one scoop of sorbet. Divide remaining melon balls between the 2 glasses. Top with a second scoop of sorbet. Pour in the blended cantaloupe juice. Top with sparkling water. Garnish with fresh raspberries. Serve immediately with straws and spoons.
Adapted from a watermelon soda float recipe on the watermelon board’s website.