Talk about a last minute Fourth of July post! I rushed home from work today with a pint of coconut milk ice cream for these lovely (and might I add, patriotic) homemade soda floats. This recipe is just about as easy as it gets, and the addition of herbs makes it a little more special. Now I'm off to bake a flag cake and get some black bean burgers together for tomorrow. Can't wait to grill some veggie dogs, Happy Fourth!
Ingredients:
Watermelon Mint Blend:
1 cup cubed, seedless watermelon
Juice of 1/2 lime
1-2 tsp organic sugar
5-8 mint leaves
Blueberry Tarragon Blend:
1 cup blueberries
1-2 tsp organic sugar
2 sprigs of tarragon, remove stems
To serve:
1 cup club soda or sparkling water
1 scoop vegan vanilla ice cream
Additional herbs for garnish
Method:
In a small food processor, blend together the "Watermelon Mint Blend" ingredients or the "Blueberry Tarragon Blend" ingredients. Adding sugar isn't really necessary considering you'll be adding in a scoop of ice cream, so feel free to add less or none at all depending on your taste preference. Strain fruit blend through a fine mesh strainer into your serving glass. I used the back of a spoon to work out as much of the juice as I could. Add club soda or sparkling water and swirl together with a spoon. Top with a scoop of ice cream, garnish, and serve!
0 comments:
Post a Comment