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Strawberry Rhubarb Parfloat (Float)

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Strawberries, rhubarb, and oranges are the stars of this impressive float! This indulgent Strawberry Rhubarb Parfloat snack is so much more than the ice cream float of your childhood. This grown-up version combines fruits AND a vegetable (never could’ve snuck that past your 10 year old self), and has the sophisticated, subtle peppery flavor of basil syrup. Plus, there’s the added benefit of over 100% of your daily value of vitamin C. Enjoy!
Strawberry Rhubarb Parfloat

Strawberry Rhubarb Parfloat

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 846kcal

Ingredients

Rhubarb Syrup

  • 2 lbs rhubarb trimmed and cut into 5-inch pieces
  • 2 cups sugar

Orange Milk

  • 3 oranges
  • 3 cups skim milk
  • 3 Tbsp sugar

Basil Syrup

  • 1 cup sugar
  • ¾ tsp light corn syrup
  • ¼ vitamin C powder
  • ¾ cup Thai or Italian basil leaves loosely packed

To assemble

  • ½ lb fresh California strawberries stemmed and diced
  • pints vanilla bean ice cream
  • cups seltzer
  • 6 basil sprigs

Instructions

To make Rhubarb Syrup:

  • In heavy-bottomed saucepan, heat rhubarb and sugar with 2 tablespoons water over low heat, covered, about 10 minutes or until rhubarb is soft, stirring occasionally.
  • Strain syrup through fine strainer or colander lined with cheesecloth. Refrigerate.

To make Orange Milk:

  • Remove zest (orange part of skin) from oranges with vegetable peeler.
  • In saucepan, heat milk and zest to just below boil; remove from heat and steep, covered, 1 hour. Strain; add sugar. Refrigerate.

To make Basil Syrup:

  • In saucepan, simmer sugar, corn syrup and vitamin C with 1/2 cup water until slightly thickened. Cool.
  • In blender, purée syrup with basil and pinch of salt; strain through fine strainer. Refrigerate.

To assemble:

  • Sweeten strawberries with sugar to taste.
  • For each serving, in chilled 16-ounce glass, layer 1/4 cup Rhubarb Syrup, 2 tablespoons diced strawberries, two 1/4-cup scoops ice cream, 1/2 cup Orange Milk, and 2 more tablespoons diced strawberries. Add 1/4 cup seltzer; drizzle with 2 tablespoons Basil Syrup. Garnish with 1 basil sprig.
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