Ingredients

Method

• 200 g plain liquorice, chopped
• 50 ml water
• 2 litres vanilla-bean ice cream
• 2 t liquid black food colouring
• 500 g frozen raspberries
• Crushed ice, for serving
• 4 shots white rum
• Juice of 2 – 3 limes
• Coarse black salt, for serving

Method

Ingredients

Place a saucepan over a medium to low heat and add the liquorice and water. Simmer gently until the liquorice melts – top up the water if necessary and stir continuously.

Pour into a blender and pulse until smooth, then fold into the ice cream and freeze until set, mixing occasionally to prevent crystallisation. Alternatively, churn in an ice-cream machine according to the manufacturer’s instructions.

Blend the raspberries with the ice, rum and lime juice.

Rim four long, chilled glasses with coarse black salt, pour in the daiquiri mixture and serve with liquorice ice cream.