This recipe is brought to you by Food Network chef Sunny Anderson. I wish I could claim it as my own, because it’s fabulous! Every summer I swear I’m going to make it, stack it with other recipe cards, and promptly forget about it. But not this summer.
If you love Pimm’s, and you love ice cream, then you’ll love this treat!
I didn’t follow Sunny’s recipe to the T – hers included strawberries, and being passed strawberry season, I instead decided on blackberries and raspberries. So here’s what I did.
Sunny’s Pimm and Proper Ice Cream Float
Serves 4 or 2, depending on the serving size
1 pound raspberries and blackberries
1/4 cup white sugar
1/3 cup water
First place the berries in a small pot. Add the sugar and water. Bring to a boil and stir gently, until the sugar dissolves. Put the lid on, and lower the heat.
After about 5-6 minutes, remove the lid, and cook about 1 minute more. Place the pot in the refrigerator and let the berries and syrup cool completely.
To complete the ice cream floats, you will need:
Vanilla ice Cream
To prepare the floats, but about 2 heaping tablespoons of the berries and syrup in the bottoms of ice cream glasses. Add an equal volume of Pimm’s to both. Scoop out the ice cream and place it in the glasses.
Right before serving, add the Fresca.
Sunny not only made a strawberry syrup in her original recipe, she also used strawberry ice cream. I chose vanilla because I wanted to taste the other flavors.
After tasting these, I’d still opt for vanilla. But I’m sure you could come up with many different ideas for these floats!
They’re really refreshing, and would make a fun dessert after a summer dinner party as well!