Recipe courtesy of Melissa Gaman for Food Network Kitchen

Hibiscus-Ginger Ice Cream Float

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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.


For the Syrup:

For the Float:


  1. 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.
  2. 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.)
  3. 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.

Cook’s Note

Use the extra hibiscus syrup to make your own soda: Just mix with seltzer.