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Fizzy Ginger Float

1 Serving

Ingredients:

3/4 cup coarsely chopped peeled ginger
1 cup water
1 cup sugar
pinch cayenne pepper
Forthe Float:
Forthe Float:
1 cup club soda
2 Tbsps. ginger syrup(see recipe)
1 scoop vanilla ice cream

Cooking:

For the Syrup: In blender combine ginger and 1/2 cup of the water. Whirl until smooth. Pour into a heavy 2-quart pan. Add remaining ingredients; cook over low heat, stirring occasionally, until sugar dissolves, about 10 minutes. Cool and strain into an airtight container and refrigerate up to 2 months.

For the Float: In a tall glass, combine club soda and ginger syrup; stir to combine. Add scoop of ice cream. Serve with a spoon and a straw.

Recipe adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyright Yan Can Cook, Inc. (2006)