Strawberry Float Recipes

STRAWBERRY CREAM FLOATS

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving. , Place strawberries, sugar and lime juice in a blender; cover and process until pureed. Press through a fine-mesh strainer into a pitcher; discard seeds. Stir in carbonated water., Divide ice cream among eight glasses. Pour strawberry soda over ice cream. Top with whipped cream and, if desired, fresh strawberries; serve immediately.

STRAWBERRY PROSECCO FLOATS

Steps:

• Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
• Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.

STRAWBERRY RUM FLOAT

Steps:

• 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.

STRAWBERRY FLOAT

Steps:

• With a hand blender or Vitamix, blend the strawberries and sugar into a smooth puree.
• In a tall glass pour half cup of pureed strawberries.
• Pour some soda and mix it well.
• Put a scoop of strawberry ice cream.
• Pour the remaining soda on the ice cream.

STRAWBERRY PROSECCO FLOATS

Steps:

• Toss 1 pint quartered strawberries and 1 tablespoon sugar in a bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses or champagne flutes. Add 1 scoop of vanilla ice cream to each. Fill with chilled prosecco.

STRAWBERRY FLOAT

Steps:

• Place ice cream scoops into a tall glass and slowly pour soda over the top.
• Serve with a spoon and a straw; enjoy!

STRAWBERRY RUM FLOAT

Steps:

• 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. (optional and this is in addition to the simple syrup you pureed).
• Divide strawberry syrup among 4 tall glasses.
• Pour 4 oz club soda into each glass and stir gently to combine.
• Divide strawberry wedges among glassed and top with a small scoop of ice cream each.
• Serve immediately with long straws and spoons.

STRAWBERRY FLOATING ISLANDS

Steps:

• Beat the egg whites with the pinch of salt until softly peaked. Add four tablespoons of the sugar and beat until stiff. Gradually add all but one-third cup of the sugar, beating constantly, until the egg whites are stiff and glossy.
• Heat a large pan of water until the steam rises from the top but before it has come to a simmer. Using two large tablespoons or an ice cream scoop, form large ovals or rounds of the egg white mixture and drop them into the water. Poach for two minutes, turn once and poach them another two minutes. Remove the meringues as they are done and drain them on absorbent paper. Refrigerate for at least one hour. You may not be able to poach all the meringues at one time.
• Puree two pints of the strawberries and season the puree with the remaining sugar and the lemon juice. Add the cinnamon. Refrigerate the puree. Slice the remaining strawberries in half lengthwise and refrigerate. To serve, spoon the strawberry puree into a shallow serving bowl and float the meringues on top. Scatter the sliced strawberries around and over the meringues and serve.