Lavender Earl Gray Blackberry Ice Cream Floats (Vegan

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blackberries
  • 1 tbsp Culinary dried lavender
  • 5 Earl gray tea bags
  • 1/2 Lemon, Juice of

• Baking & Spices

  • 3/4 cups Sugar

• Drinks

  • 3 cups Sparkling water

• Frozen

  • 1 1/2 pints Vanilla bean ice cream, vegan

• Liquids

  • 2 cup Water

Found on snixykitchen.com

Ingredients

• ¾ cups sugar
• ½ cup water
• 1 tablespoon culinary dried lavender*
• 1½ cups boiling water
• 5 earl gray tea bags (or 2½ tablespoons loose earl gray tea)
• 2 cups blackberries
• Juice of half a lemon
• 3 cups sparkling water
• 1½ pints vegan vanilla bean ice cream (or your favorite vanilla ice cream)

Directions

• Prepare the simple syrup. Head the sugar, water, and dried lavender in a small saucepan over medium heat, just until the sugar melts, about 3-5 minutes. Remove from heat and cover to let steep for 10 minutes. Strain the syrup and let cool.
• Brew the tea. Pour the boiling water over the tea bags and let steep for 5 minutes. Remove tea bags, pressing excess liquid from the bags, and let cool.
• Purée the lavender simple syrup, earl gray tea, blackberries, and lemon juice in a blender until smooth. Strain the puree to remove any seeds. You should have about 3-3½ cups of puree.
• In a large pitcher just before serving, slowly and carefully add the sparkling water to the blackberry puree (it should foam up a lot!).
• Place 2-3 scoops of ice cream in each of six large glasses and pour blackberry soda over the top. Add a splash more sparkling water to add a little foam to the top and serve immediately.