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Strawberry Rum Float

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Strawberry Rum FloatKate Mathis

Quick and easy homemade strawberry syrup melds with creamy vanilla ice cream when fizzled with club soda.

Note:

To make simple syrup: Bring equal parts sugar and water to a boil, stirring, and cook until clear, about 1 minute. Cool, then refrigerate up to 1 week.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 1/2 lb strawberries, hulled (4 cups), plus 1 cup wedges for serving
1/2 cup simple syrup (see note), plus more to taste
1 teaspoon fresh lemon juice
1/2 cup white rum
4 small scoops vanilla ice cream
16 ounces club soda

Preparation

  1. In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste. Divide strawberry syrup among 4 tall glasses. Pour 4 ounces club soda into each glass and stir gently to combine. Divide strawberry wedges among glasses and top with ice cream. Serve immediately with long straws and spoons.

Nutrition Per Serving

231 calories per serving
4 g fat (2 g saturated)
31 g carbs
4 g fiber
2 g protein
#### Nutritional analysis provided by Self
TagsCocktailAlcoholBeveragesFrozen DessertDessertRumStrawberryBerryFruitLemonCitrusQuickBlender

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