Pooja Bavishi's Sweet Corn Saffron Ice Cream Float with Strawberry Rose Syrup
★★★★★
PREP TIME
15 minutes
MAKES
2 floats
Ingredients
1 cup
quartered strawberries
2 tablespoons
water
1 1/2 tablespoons
granulated sugar
1 1/2 tablespoons
fresh lemon juice
2 teaspoons
rose water
2
12-ounce cans seltzer water
1 pint
Malai Sweet Corn Saffron Ice Cream
Instructions
- To make the syrup, add the strawberries, lemon juice, sugar, water and rose water to a blender. Blend until smooth, and then strain into an airtight container. Refrigerate until ready to use.
- To make the float, add 1-2 tablespoons of the Strawberry Rose syrup to a glass, top with seltzer water, add one scoop of Sweet Corn Saffron ice cream. Add 1-2 tablespoons of the syrup, top again with seltzer water, add 1 scoop of Sweet Corn Saffron ice cream. Repeat with a second glass. Enjoy with a straw and a spoon! Tip: Leftover Strawberry Rose Syrup? Drizzle it onto ice cream or stir it into seltzer water for a summery sip.
