Fresh Berry Ice Cream Float
- 2 cups fresh raspberries or halved fresh strawberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 3 cups vanilla ice cream, divided
- 3 cups chilled club soda, divided
In medium bowl combine berries, sugar and lemon juice. Use potato masher to crush berries. Stir well. Cover and refrigerate for 2 to 24 hours.
Extract berry liquid by using the back of a spoon to press mixture through a fine mesh sieve. Discard solids. (You should have about 3/4 cup berry liquid.)
For each serving, in 12-ounce glass place 1/2-cup scoop of ice cream. Top with 2 tablespoons berry liquid. Pour 1/2 cup club soda over top. Serve immediately with spoon and straw.
Leftover berry liquid may be stored in a covered container in the refrigerator for up to 1 week.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.