Recipe by Lindsay Buzzio
Strawberry Sauce (Makes enough for 4 floats)
- 2 cup fresh or frozen strawberries
- 1 tsp fresh lemon juice
- 1/4 cup granulated sugar
For the float
Rhubarb Hibiscus Betera
1/2 cup strawberry puree
3 scoops vanilla or strawberry ice cream
In a tall glass, pour the strawberry sauce. Place 3 scoops of ice cream in the glass and top with Rhubarb Hibiscus Betera.
Lindsay Buzzio is a blogger, photographer, and recipe developer at her company Butternut Lane. A seasoned culinary professional, Lindsay founded Butternut Lane to share her recipes and baking tips to make beautiful desserts accessible to the home baker. Check out Lindsay's desserts on her website and follow her @butternutlane.