Rosehip, hibiscus and ginger sparkling coconut and vanilla floats

Rosehip, hibiscus and ginger sparkling coconut and vanilla floats

These rosehip, hibiscus and ginger sparkling coconut and vanilla floats are completely vegan.

TOTAL TIME: 1 hr + 4 hrs or overnight, to freeze | SERVE 6

INGREDIENTS

COCONUT ICE CREAM

• 1 x 400ml tin coconut cream
• 1 x 400ml tin coconut milk
• 170 g castor sugar
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• Seeds of 2 vanilla pods
• Pinch salt
• Juice of 1 lime

SYRUP

• 4 cups water
• 5 rosehip and hibiscus flower teabags
• 2 cm-piece ginger, sliced
• 100 g sugar
• 1,5 L sparkling water, to serve

METHOD

COCONUT ICE CREAM

ADD all of the ingredients, except the lime juice, to a medium pot. Bring to a boil, remove from heat and stir in the lime juice. Place in a bowl and refrigerate, about 1 hour, to cool.

CHURN in an ice cream maker according to the manufacturer’s instructions, transfer to a freezer-proof container and place in the freezer to firm up, about 4 hours or overnight. If an ice cream maker is not available, place the mixture in a freezer-proof bowl and place in the freezer. Just before frozen (it will be thick, but still liquid), beat with an electric mixer until smooth and fluffy.

SYRUP

MAKE the syrup by placing all of the ingredients in a medium pot and bring to a boil. Boil until about 3 cups of syrup remain, about 30 minutes, before straining and refrigerating. The syrup will last for about 2 months in a sterilised, sealed jar in the fridge.

TO SERVE, add scoops of the ice cream to glasses, pour syrup into a jug and top up with sparkling water to your desired sweetness. Pour the sparkling drink over the ice cream scoops and enjoy immediately!

Print Recipe

Rosehip, hibiscus and ginger sparkling coconut and vanilla floats

By Claire Ferrandi – Serves: 6

Total Time: 1 hr + 4 hrs or overnight, to freeze

Ingredients

• Coconut ice cream
• 1 x 400ml tin coconut cream
• 1 x 400ml tin coconut milk
• 170 g castor sugar
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• Seeds of 2 vanilla pods
• Pinch salt
• Juice of 1 lime
• Syrup
• 4 cups water
• 5 rosehip and hibiscus flower teabags
• 2 cm-piece ginger, sliced
• 100 g sugar
• 1,5 L sparkling water, to serve

Instructions

For the coconut ice cream,

1

Add all of the ingredients, except the lime juice, to a medium pot. Bring to a boil, remove from heat and stir in the lime juice. Place in a bowl and refrigerate, about 1 hour, to cool.

2

Churn in an ice cream maker according to the manufacturer’s instructions, transfer to a freezer-proof container and place in the freezer to firm up, about 4 hours or overnight. If an ice cream maker is not available, place the mixture in a freezer-proof bowl and place in the freezer. Just before frozen (it will be thick, but still liquid), beat with an electric mixer until smooth and fluffy.

For the syrup

3

Make the syrup by placing all of the ingredients in a medium pot and bring to a boil. Boil until about 3 cups of syrup remain, about 30 minutes, before straining and refrigerating. The syrup will last for about 2 months in a sterilised, sealed jar in the fridge.

To serve

4

Add scoops of the ice cream to glasses, pour syrup into a jug and top up with sparkling water to your desired sweetness. Pour the sparkling drink over the ice cream scoops and enjoy immediately!

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ALSO SEE: Frose frozen rose

Frosé (frozen rosé)

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com