These rosehip, hibiscus and ginger sparkling coconut and vanilla floats are completely vegan.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Rosehip, hibiscus and ginger sparkling coconut and vanilla floats
COCONUT ICE CREAM
- 1 x 400ml tin coconut cream
- 1 x 400ml tin coconut milk
- 170g castor sugar
- 30ml (2 tbsp) maple syrup
- 30ml (2 tbsp) coconut oil
- seeds of 2 vanilla pods
- pinch salt
- juice of 1 lime
- 1L (4 cups) water
- 5 rosehip and hibiscus flower teabags
- 2cm-piece ginger, sliced
- 100g sugar
- 1,5L sparkling water, to serve
For the 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.
While the ice cream freezes, 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!