Prep Time 10 minutes
2 punnets raspberries
8 scoops of vanilla ice-cream
Add raspberries to a small frypan over a medium heat. Add a few tablespoons of lemonade and crush for 2-3 minutes until the raspberries break down and are a deep red colour. Remove from the heat and carefully blend until smooth.
Sieve the blended cooked raspberry into a bowl.
In a chilled long glass, place 2 scoops of vanilla ice-cream, top it with a few tablespoons of raspberry coulis and fill with lemonade.