Strawberry Rose Ice Cream Float

Description

Source: MALAI - POOJA BAVISHI

I never really understood the appeal of soda floats. Why would anyone want a delicious and creamy scoop of ice cream in…water?! But when I was challenged to make a float recipe, I came to understand that it was so much more. The effervescence of the carbonation combined with a delicious syrup are what make floats so exciting, light, and refreshing. I’ve really come around on floats—they’re great!

Ingredients

• 1 cup hulled and quartered strawberries
• 1 ½ tablespoons granulated cane sugar
• 2 tablespoons water
• 1 ½ tablespoons fresh lemon juice
• 2 teaspoons rose water
• 2 cans (12 ounces each) seltzer water
• 4 scoops ice cream, any flavor

Directions

1. To make the syrup, in a blender, combine the strawberries, sugar, water, lemon juice, and rose water and blend until smooth.
2. Strain through a fine-mesh sieve into a bowl.
3. The syrup can be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to use.
4. To assemble a float, add 1–2 tablespoons of the syrup to a tall glass and top with about half of a can of the seltzer water.
5. Drop in a scoop of ice cream and add 1–2 tablespoons of the syrup.
6. Pour in the remaining seltzer from the can and add a second scoop of ice cream.
7. Repeat with another glass to make a second float.
8. Provide each float with a straw and a spoon and serve right away.

YIELD: MAKES 2 ICE CREAM FLOATS