Pink Panther party floats
- 4 cups fresh red rhubarb
- 2 tablespoons honey
- 1 cup frozen raspberries
- 2 litres chilled soda waterclub soda seltzer waterX
- 440g light vanilla ice cream
- ½ cup freeze-dried raspberries, to garnish
1 Preheat oven to 180°C and line a small baking dish.
2 Into baking dish, place cleaned and roughly chopped rhubarb. Drizzle over honey and place in oven. Cook for 20 minutes or until soft, turning once during cooking. Remove from oven and cool slightly.
3 Place rhubarb (including juice) and berries into a blender and blitz until smooth, then pass mixture through a sieve (see tip).
4 Divide syrup among 8 mason jars and top with soda water. Place an ice cream scoop on top of each, sprinkle with freeze-dried raspberries and serve immediately.
Nutrition Info (per serve)
Total fat 2g
Saturated fat 1g
Dietary fibre 2g
Retain pulp to stir through plain yoghurt or as a topping for cereal or to use in baking.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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