In this recipe as well as in the Ginger-Mango-Lime Float, you can substitute honey for the agave nectar, but it’s thicker and therefore a little more difficult to incorporate.

Steps

1. Mash all but one or two of the raspberries with the agave and a few grains of salt in a large (about 16 ounces) well-chilled glass. Add about ¾ cup seltzer and the rosewater and stir gently to distribute the mashed raspberries. Add the ice cream and remaining seltzer, and with a spoon push the ice cream down into the liquid once or twice. Top with the sorbet and remaining raspberries and serve immediately with a straw.