for 4 glasses

Puree

100 g	strawberries, quartered
3 tbsp	water
60 g	sugar
½ tbsp	lemon juice

Cream float

8 ball	double cream vanilla & strawberry ice cream (approx. 60 g each)
4 dl	mineral water

To decorate

100 g	whipped cream from the can
2	strawberries, cut in half

How it's done

Puree

Mix the strawberries, water, sugar and lemon juice in a pan and bring to the boil. Cover the strawberries and simmer for approx. 10 mins., stirring occasionally, then puree. Pour the purée through a fine sieve into a measuring jug (produces approx. 125 ml), leave to cool.

Cream float

Place two scoops of ice cream into each glass. Pour the mineral water into the purée, whisk thoroughly, pour over the ice cream scoops.

To decorate

Decorate the strawberry cream float with whipped cream and strawberries.

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