Sparkling Chocolate Strawberry Float

Homemade Strawberry Coulis

1. In a small saucepan, over medium heat, warm the frozen strawberries with the maple syrup and lemon juice for 4 to 6 minutes, until very tender. Let rest for 5 minutes.
2. Pour into a blender and mix until smooth.
3. Store in a container in the fridge. The coulis keeps for 4 days in the fridge and can be frozen.

Float

1. In a 500 ml glass, pour 1 to 2 tbsp of strawberry coulis.
2. Add a first scoop of chocolate ice cream.
3. Place a scoop of strawberry sorbet, then drizzle coulis over the scoops to create a marbled effect.
4. Gently add half of the sparkling water.
5. Add the second scoop of chocolate ice cream, then the last scoop of strawberry sorbet.
6. Slowly pour in the rest of the sparkling water.
7. Add a drizzle of coulis on top and garnish with fresh strawberries, if desired.
8. Serve immediately with a straw and a spoon.