Peach, apricot and raspberry float with frozen Greek yoghurt

Method

1. 1 Make a raspberry coulis.
2. 2 In a food processer, whizz the raspberries and icing sugar until smooth.
3. 3 Pass through a fine sieve and refrigerate until ready to use.
4. 4 To make the floats, divide the coulis among 4 chilled glasses, drizzling it down the sides.
5. 5 Mix together the juice and sparkling water in a jug and pour into the glasses, creating a colour contrast between the juice and coulis.
6. 6 Don’t stir, so you keep the swirls.
7. 7 Top each with a scoop of frozen yogurt and garnish with raspberries and mint, if you like.
8. 8 Serve immediately.