Clementine & passion fruit rejuvelac float

Method

1. To make the rejuvelac, place the quinoa into a non-reactive sieve (strainer) and rinse well in cold running water. Tip into a large bowl and pour in enough filtered water to cover. Leave to soak for 12 hours.
2. In the morning, tip the quinoa back into the sieve and rinse. Cover lightly with a towel and leave to sprout. It usually takes 24 hours to sprout at room temperature. Rinse and drain a few times during that time, keeping the grain moist but not wet.
3. Once the quinoa has sprouted, rinse and place into a 1 litre, and fill the jar with the measured water. Store the jar in a warm place out of direct sunlight for 2 days, stirring the contents of the jar at least once a day. When the rejuvelac is ready, the water will turn cloudy and white. Strain the liquid into clean bottles and discard the quinoa. The cloudy white liquid is your rejuvelac. Store in the refrigerator for up to 1 week, it will sweeten with time.
4. To make the float, mix 60ml of the rejuvelac liquid with the clementine juice. Take 2 serving glasses and place a scoop of the icecream at the bottom of the glass. Now pour the juice mixture over the top of the ice-cream and wait for the ice-cream to float and bubble.
5. Spoon the passion fruit seeds over the top and serve immediately with a straw and long serving spoon.