A homemade grape syrup adds a splash of true Americana to this ice cream float.
1/4 oz. Concord grape syrup
1 1/4 cups cold seltzer
1 4-oz. scoop vanilla ice cream
Pour the syrup into a glass and add seltzer until the glass is two-thirds full. Stir gently with a soda spoon to combine. Then, scoop a very firm 4-oz. ball of ice cream and “hang” it on the inside rim of the glass. Add remaining seltzer to fill the glass and serve immediately.
Concord Grape Syrup
3 1/2 lbs. fresh Concord grapes, stemmed
1 3/4 cups cane sugar
2/3 cup water
5 tsp. fresh lime juice
1/4 tsp. orange flower water
Combine all ingredients, except the orange flower water, in a large saucepan and bring to a boil over medium heat. Reduce heat to low and let simmer uncovered for 10 minutes, stirring occasionally. Remove from heat, let cool for 10 minutes, and stir in the orange flower water.
Place a strainer over a bowl and pour the grape mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Let the syrup cool to room temperature and chill before using. Keep refrigerated for up to 2 weeks.
Adapted with permission from The Soda Fountain: Floats, Sodas, Egg Cream and More by Gia Giasullo and Peter Freeman. Published by 10 Speed Press.