Raspberry Frozen Yoghurt Floats

There’s a permanent smell of barbeque in the air, you’ve a strong urge to head to the nearest beer garden and most of the male population are parading around shirtless – yes, it’s a sunny day in Ireland (i.e. approximately 16 degrees)! We Irish certainly make the most of the few days of sunshine we’re granted each year. While you’re basking in the warm weather this weekend (don’t forget the SPF!) treat yourself to a refreshing drink. This delightful recipe is a guilt-free take on the classic ice cream float and takes less than 5 minutes to make.

I found this recipe in Catherine Fulvio’s book The Weekend Chef and altered it slightly.

You will need: A food processor/blender, tall glasses, drinking straws

Ingredients: 100g raspberries (plus extra to decorate), a tub of natural frozen yoghurt, a bottle of white lemonade (Serves 4)

1.       Place the raspberries in a food processor and blend until smooth.

2.       Spoon 3-4 tablespoons of the raspberry puree into each glass, pour in the lemonade and float two scoops of frozen yoghurt on top.

3.       Add in a straw and a few raspberries on top to decorate. Serve immediately.

Enjoy!