You’re never too old for a float, but if you’re looking for something a little different, try this fruity, sparkling float. This is just one of many sparkling recipes in the book Tiny Bubbles by Imbibe contributor Kate Simon. For the best results, use a marmalade that’s as bitter as it is sweet, with lots of orange peel.
2–3 medium scoops vanilla ice cream
Brandied cherries or fresh berries
1/2 oz. clove syrup (see below)
2 tsp. orange marmalade
Sparkling pear juice or cider, chilled
Spoon the ice cream into a saucer or highball. Add the desired amount of brandied cherries or fresh berries. In a separate cup or small bowl, mix together the Clove Syrup and orange marmalade, stirring well. Drizzle the orange-clove mixture over the ice cream and fruit. Top with chilled sparkling pear juice. Serve with a spoon. Serves 1.
Clove syrup: In a small saucepan over medium heat, combine 1 cup of unrefined sugar, 1 cup of water and 1/3 cup of whole cloves and bring close to a boil, stirring constantly, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Let cool at room temperature. Strain into a clean bottle, cover, and refrigerate until ready to use. The syrup will keep for up to 2 weeks in the refrigerator. Makes 1 cup of syrup.
Suggestions for making this float with alcohol: sub sparkling pear wine or pear eau de vie, or pear liqueur (such as Belle de Brillet)