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Hibiscus Cherry and Ginger Beer Ice Cream Floats.
Celebrate with some easy hibiscus cherry and ginger beer ice cream floats!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 5 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
📝 Preparation Steps
1
Hibiscus Cherry Soda
2
In a small to medium size pot, combine the cherries, coconut sugar and vanilla bean. Use a muddler or just a fork to mash the cherries up until they are almost pulp like. Don't worry about the pits, you will discard them later. Add the water and place the pot over high heat. Bring to a boil, stirring often for about ⏱️ 5 minutes. Remove from the heat and add the hibiscus. Cover and steep for ⏱️ 30 minutes. Strain the mixture through a fine mesh strainer, stir in the lemon juice and chill until completely cool, about ⏱️ 30 minutes. Syrup can be kept in the fridge for at least one week.
vanilla bean (seeds removed OR 2 vanilla extract)1 teaspoons-4 scoops vanilla bean coconut ice cream (or just vanilla ice cream)2water1 cuplemon juice2 tablespoons
3
To make the Floats.
4
Add a few scoops of coconut ice cream to each glass. If desired sprinkle in a few blueberries for some fun color. Pour over the cherry soda and then top with ginger beer. Garnish with a cherry and drink up!
Nutrition Facts
calories
301 kcal
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
52 mg
carbohydrate Content
42 g
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