Hibiscus Ginger Syrup & Ice Cream Float

INGREDIENTS

Hibiscus Ginger Syrup

• 1 cup peeled and sliced ginger (2.5 ounces)

• 2 tablespoons dried hibiscus (we recommend using fresh fruit)

• 1 cup can sugar

• 1½ cup water

• ¼ cup freshly squeezed lime juice (2 ounces)

Ice Cream Floats:

• Hibiscus Ginger Soda Syrup (above)

• 2¾ cups seltzer water (22 ounces)

• 8 small scoops of vanilla ice cream

INSTRUCTIONS

1. Combine the ginger, dried hibiscus, sugar, and water in a small pot over medium heat and bring to a boil. Reduce to a simmer over medium-low and cook, stirring occasionally until reduced to ½ cup, about 20 - 25 minutes.

2. Strain the syrup into a jar through a fine mesh sieve and set aside until room temperature (or cool it off in the refrigerator).

3. Add the lime juice to the syrup and stir to combine.

4. Just before serving, add the seltzer water to the syrup.

5. Into each of four serving glasses, drop two large scoops of vanilla ice cream.

6. Pour the hibiscus ginger soda over the ice cream and stir once with a straw. Cheers & enjoy!

7. Read the full recipe at http://www.snixykitchen.com/2015/06/02/hibiscus-ginger-ice-cream-float-a-trio-of-floats-collaboration/

#hibiscus #driedhibiscus #icecream #float