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Mango sorbet float
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200g strawberries, hulled and chopped
1 tbsp caster sugar
2 scoops Waitrose Alphonso Mango Sorbet
330ml can Cawston Press Sparkling Rhubarb
1. Place the strawberries and sugar in small pan and heat very gently for 10 minutes until the strawberries are very soft and pulpy. Press through a fine sieve and leave to cool until ready to serve.
2. Place a little of the strawberry sauce and a scoop of sorbet in long-stemmed glasses. Pour in the sparkling rhubarb, drizzle over a little more sauce, and serve with straws and long-handled spoons.
Make a garnish to decorate the glasses by threading ribbons of rhubarb peel onto cocktail sticks.
This recipe was first published in April 2016.