Recipes
Drink Recipes
Black Cow
Also referred to in different regions as a root beer float, a brown cow, and a sassy cow.
2 scoops vanilla ice cream
10 oz root beer
1 tbsp chocolate syrup
1 1/2 oz whipped cream
maraschino cherries
Pour root beer over ice cream and chocolate syrup in a large chilled tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.
Spicy Mexican Chocolate Milkshake
A hint of ancho chili gives this flavorful chocolate milkshake a spicy kick.
1 quart chocolate ice cream or gelato, softened
2 1/2 cups whole milk
1/2 teaspoon ancho chili powder
1/2 teaspoon cinnamon
Orange zest for garnish
Special equipment: 6 (8-ounce) milkshake glasses
Place the milkshake glasses in the freezer for 10 minutes.
In a 6-cup capacity blender, combine the chocolate ice cream, milk chili pepper and cinnamon.
Blend for 15 to 20 seconds until smooth.
To serve, divide the milkshake mixture between the frosted glasses. Garnish with orange zest.
Soda Fountian Sorbet Smoothies
These award winning recipes were developed and served at the Savino Home Made Ice Cream Shop courtesy of Savino Sorbet.
For a thinner drink add 2 oz. liquid or for a thicker shake cut back 1 - 2 oz.
Blend until smooth and serve immediately.
*NOTE: YOU CAN ADD 1 SCOOP OF SOY PROTEIN POWDER EQUAL TO APPROXIMATELY 17 GRAMS OR 35% RDA OF PROTEIN
All drinks yield approx. 16 oz.
TROPICAL TWISTER
1 medium banana cut-up
6 oz. sparkling water
2 oz. crushed pineapple
8 oz. MANGO SORBET
RASPBERRY SUNSET
Ladle strawberries in bottom of serving glass.
In machine:
1 medium banana cut-up
3 oz. sparkling water
3 oz. orange juice
8 oz. RASPBERRY SORBET
VERY BERRY BLAST
1 medium banana cut-up
6 oz. sparkling water
2 oz. strawberry topping
8 oz. BERRY SORBET
RASPBERRY CORDIAL SMOOTHIE
1 medium banana cut-up
3 oz. sparkling water
3 oz. skim milk
2 oz. chocolate syrup
8 oz. RASPBERRY SORBET
CHOCOLATE BLAST
1 medium banana cut-up
3 oz. sparkling water
3 oz. skim milk
2 oz. chocolate syrup
8 oz CHOCOLATE SORBET
LEMON FIZZ
3 oz. Sprite
3 oz. sparkling water
8 oz. LEMON SORBET
LEMON TEAZER
6 oz. sparking water
2 tsp. iced tea
8 oz. LEMON SORBET
PEACHARINO BLAST
1 medium banana cut-up
3 oz. sparkling water
3 oz. skim milk
3 oz. crushed Maraschino Cherries
8 oz. PEACH SORBET
Mocha Gelato Frappé
This heavenly drink features the wining combination of chocolate, hazelnut and coffee.
2 cups Chocolate-Hazelnut Gelato
1/2 cup coffee-flavored liqueur or coffee
4 cups crushed ice
1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional
Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.
Sorbet Party Punch
This winning fruity combination is a sure way to get the party started!
2 Quarts Pineapple Juice (chilled)
2 Quarts Apple Juice (chilled)
2 Quarts Orange Juice (chilled)
1 2 liter bottle Ginger Ale (chilled)
3 Pints Orange Sorbet
3 Pints Red Raspberry Sorbet
1 Quart Fresh Strawberries, washed and sliced
Fresh Mint sprigs for garnish
Pour juices and ginger ale into a large chilled Punch Bowl. Add sorbet and strawberries to float in liquid.
Serve immediately. Garnish with mint sprigs.
Sorbet Margaritas
Try this delicious twist on one of the world’s most popular cocktails.
Four Servings.
3/4 cup gold or white Tequila (more or less to taste)
2 tablespoons Grand Marnier or Triple Sec
1/2 cup fresh lime juice
1 pint fruit sorbet
salt
Combine tequila, liqueur, lime juice and sorbet in blender on high until slushy. Stop blender to scrape slush down as needed. Serve in margarita glasses, with salted rims.
Apple Crisp Cocktail
The flavor of graham crackers adds depth and makes this delicious autumn cocktail a real crowd pleaser.
2 scoop(s) Vanilla Ice Cream
1 oz. Apple Schnapps
1/2 oz. Brandy
1/2 oz. Irish Cream
2 teaspoons graham cracker crumbs
Frappe and garnish with whipped cream and cinnamon.
Hummer Cocktail
This creamy cocktail was created by a bartender at the venerable London Chop House in Detroit.
1 oz Coffee Liqueur
1 oz. Light Rum
2 scoops Vanilla Ice Cream
Blend all ingredients in an electric blender at a low speed for a short length of time. Pour into a highball glass and serve.
Fizzy Sorbet Cocktail
A tropical crowd pleaser!
1 pint each Mango, Coconut and Raspberry sorbet
1 bottle chilled Champagne or sparkling wine
Place 6 martini glasses in freezer for 30 minutes or until well chilled.
Fill chilled glasses with 6 mini (#40) scoops of assorted sorbets, then top each with champagne.
Chocolate Almond Cream
The irresistible combination of almond and ice cream is the perfect after dinner drink.
1 quart Ice Cream
½ cup Amaretto
½ cup White Creme de Cacao
Blend until smooth and pour into a parfait glass. Garnish with shaved chocolate.
