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Hibiscus-Ginger Ice Cream Float

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Hibiscus-Ginger Ice Cream Float

Name: Hibiscus-Ginger Ice Cream Float
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
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

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Level: Easy

Total: 1 hr 25 min
Active: 25 min

Yield: 1 drink (plus extra syrup)

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

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For the Syrup:

1 cup dried hibiscus flowers

1 cup sugar

4 1/4-inch-thick slices fresh ginger

For the Float:

2 big scoops vanilla ice cream

1/2 cup cold seltzer

Directions

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.