Mixed berry ice cream float

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How to make Mixed berry ice cream float

  • Yield : 6
  • Prep Time : 0:05
  • Cook Time : 0:15
  • Total Time : 0:20

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.

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