Rose and Raspberry Float
Rose and Raspberry Float is a quick and elegant dessert featuring homemade raspberry ice cream and Fentiman's Rose Lemonade.
Servings: 6
Ingredients
- Fentiman’s Rosewater lemonade* 4-6 bottles for the whole quart
Sorta Homemade Raspberry Ice Cream
- 1 quart really good vanilla ice cream
- 8 ounces quick frozen raspberries
Instructions
- About 30 minutes before you’re ready to make the ice cream, put the fresh raspberries in the freezer. This will help them stay a little more intact when you blend them into the vanilla.
- Let vanilla ice cream sit out at room temperature for a couple of minutes, then squeeze or scoop it out into a blender or food processor being careful to preserve the container.
- Blend until smooth.
- Add in the fruit and blend or process just until incorporated.
Spoon back into the container. 
- Refreeze until solid. This will take a couple of hours.
- When ready to make your floats, scoop the ice cream into wine glasses for extra drama.
- Top with the Fentiman's Rose Lemonade.
- Serve with a straw and garnish with edible rose petals if you like.
Notes
*Can’t find Fentiman’s soda? Just use a sparkling pink lemonade (like Lorina brand) and rosewater to taste - add the rose water a little at a time and make the soda, then add the ice cream.
Also, if you’re trying to go easy on the fat, this works well with raspberry sorbet. It’s a whole different dessert that way.
Also, if you’re trying to go easy on the fat, this works well with raspberry sorbet. It’s a whole different dessert that way.