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Photo courtesy of Sheri Giblin/Chronicle Books
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You're never too old for a root beer float, but if you're looking for something a little different, try this fruity, sparkling float—it tastes like a spicy Creamsicle, with a side of fizzy pear. This is just one of many tempting sparkling recipes in the beautiful book Tiny Bubbles by Imbibe editor at large 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 ounce clove syrup (see below)
2 teaspoons 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 ,ixture over the ice cream and fruit. Top with chilled sparkling pear juice. Serve with a spoon. Serves 1.
Clove Syrup
1 cup unrefined sugar
1 cup water
1/3 cup whole cloves
In a small saucepan over medium heat, combine all the ingredients 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 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)
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