- Serves6
- Cook time15 minute
- Prep time5 minute, + cooling & 3 hours chilling time
Summer is the perfect time for a zesty Mixed berry ice-cream float to help cool you down.
Ingredients
- 3/4 cup (165g) caster sugar
- 2 Earl Grey tea bags
- 1/4 cup (60ml) lemon juice
- 2 1/2 cups (375g) frozen blackberries
- 1 1/2 cups (225g) frozen raspberries
- 600ml vanilla ice-cream
- Chilled sparkling mineral water, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the sugar, tea bags and ½ cup (125ml) water in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves. Add the lemon juice, 2 cups (300g) of the blackberries and 1 cup (150g) raspberries. Increase heat to medium. Cook, stirring occasionally, for 8-10 mins or until the berries release their juice and the mixture thickens. Remove from heat. Carefully discard tea bags. Set aside to cool slightly.Step 2
Transfer the berry mixture to a food processor and process until smooth. Strain through a fine sieve into a jug. Cover with plastic wrap. Place in the fridge for 3 hours or until chilled.Step 3
Divide half the berry syrup evenly among serving glasses. Add one-third of the remaining blackberries and raspberries and 1 scoop of ice-cream. Continue layering with the syrup, berries and ice-cream, finishing with the berries. Top with mineral water and serve immediately.
Mixed berry ice-cream float
- Serves6
- Cook time15 minute
- Prep time5 minute, + cooling & 3 hours chilling time
Ingredients
- 3/4 cup (165g) caster sugar
- 2 Earl Grey tea bags
- 1/4 cup (60ml) lemon juice
- 2 1/2 cups (375g) frozen blackberries
- 1 1/2 cups (225g) frozen raspberries
- 600ml vanilla ice-cream
- Chilled sparkling mineral water, to serve
Method
Step 1
Place the sugar, tea bags and ½ cup (125ml) water in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves. Add the lemon juice, 2 cups (300g) of the blackberries and 1 cup (150g) raspberries. Increase heat to medium. Cook, stirring occasionally, for 8-10 mins or until the berries release their juice and the mixture thickens. Remove from heat. Carefully discard tea bags. Set aside to cool slightly.Step 2
Transfer the berry mixture to a food processor and process until smooth. Strain through a fine sieve into a jug. Cover with plastic wrap. Place in the fridge for 3 hours or until chilled.Step 3
Divide half the berry syrup evenly among serving glasses. Add one-third of the remaining blackberries and raspberries and 1 scoop of ice-cream. Continue layering with the syrup, berries and ice-cream, finishing with the berries. Top with mineral water and serve immediately.