This pink-hued ice cream float replaces traditional root beer with a 3 ingredient hibiscus-ginger syrup and some seltzer for a zingy bright treat. You can also skip the ice cream and make a homemade soda with the syrup and seltzer.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 1 drink (plus extra syrup) |
Ingredients
- 1 cup dried hibiscus flowers
- 1 cup sugar
- 4 1/4-inch-thick slices fresh ginger
- 2 big scoops vanilla ice cream
- 1/2 cup cold seltzer
Instructions
- Make the syrup: Combine the hibiscus, sugar, ginger and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar, and cook for about 1 minute. Remove from the heat and let cool, then refrigerate until cold, at least 1 hour.
- Strain the syrup through a fine-mesh sieve into a liquid measuring cup or storage container; discard the solids. (The syrup will keep for 2 to 3 weeks in a sealed container in the refrigerator.)
- Make the float: Add the ice cream to a tall glass. Pour 3 tablespoons of the hibiscus syrup over the ice cream. Slowly pour in the seltzer, giving the foam a few seconds to subside.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 878 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 216 g |
| Dietary Fiber | 0 g |
| Sugar | 207 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 58 mg |
Reviews
Love love loved it. The perfect combination of fizz and cream