My Strawberry Soda Ice Cream Float recipe is the perfect way to stay cool this summer, featuring homemade strawberry syrup!
- 6½ cups (32½ oz/923 g) ripe strawberries, hulled and chopped
- 2 cups (16 fl oz/480 ml) water
- 2 cups (16 oz/450 g) granulated sugar
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- ½ teaspoon citric acid
- Seltzer water, cold, for serving
- Vanilla ice cream, for serving
-
In a large saucepan over medium heat, combine the strawberries and water and bring to a boil. Reduce the heat to low and let simmer for about 15 minutes, until the strawberries have softened.
-
Strain the mixture through a fine mesh sieve into a separate saucepan and discard the solids.
-
Add the sugar, lime juice, lemon juice, and citric acid and bring to a simmer over medium-low heat. Let the mixture cook for 5 minutes, stirring occasionally. Skim off any foam.
-
Remove from the heat and let the syrup cool to room temperature before passing through a strainer and into a lidded container for storage. Refrigerate for at least 2 hours (and up to 1 month), until cold.
-
When ready to serve the ice cream floats, for each glass, add 1 part syrup to 2 or 3 parts seltzer (adjusting to your taste).
-
Top the drinks with a few scoops of vanilla ice cream, add a straw and serve immediately.