Ginger and apricot ice cream floats recipe

Serves 4

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4 fresh apricots

1.4L ginger beer

8 scoops of vanilla ice cream

Bring a large pot of water to the boil, then add the apricots and blanch for one minute. Immediately transfer to a bowl of iced water. Pull off the skins and slice the apricots into ócm wedges.
Place the apricot slices in a saucepan and add half of the ginger beer. Bring to a boil, then reduce the heat to medium-low, cover and simmer for five minutes until the apricots are just tender. Allow to cool completely.
To assemble the oats, divide the apricots amongst four tall glasses and pour over one tablespoon of the poaching liquid. Add two scoops of ice cream to each glass, then pour over the remaining ginger beer. Serve the oats immediately.

Per Serving: 373kcals, 14.2g fat (9g saturated), 56.8g carbs (52.2g sugars), 5.1g protein, 1.7g bre, 0.129g sodium

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