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Your favourite childhood drink has just been given a raspberry twist! How can you go wrong with the combo of raspberries and ice-cream? Recipe by, Justine Schofield.
Add raspberries to a small frypan over a medium heat. Add a few tablespoons of lemonade and crush for 2-3 minutes until the raspberries break down and are a deep red colour. Remove from the heat and carefully blend until smooth. Sieve the blended cooked raspberry into a bowl.
In a chilled long glass, place 2 scoops of vanilla ice-cream, top it with a few tablespoons of raspberry coulis and fill with lemonade.
2 punnets Driscoll's raspberries
8 scoops of vanilla ice-cream