Ice Cream Float-Cherry

By stancec44

It’s best to chill your glass, preferably 16-ounce, in the freezer for about 15 minutes before serving.

Sour cherry syrup is available at Russian/ Eastern European markets

Ingredients

• 1/4 cup sour cherry syrup (see headnote)
• 1-1/4 cups (10 ounces) chilled plain seltzer
• One 4-ounce scoop good-quality chocolate ice cream or blackberry ice cream
• Whipped cream, for garnish (optional)

Details

Servings 1
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

Pour the syrup into a tall glass. Add the seltzer to fill up to an inch or so from the top, then stir gently with a long spoon to incorporate.

“Hang” the scoop of ice cream on the inside rim of the glass, so the bottom of the ice cream just comes in contact with the seltzer and begins to foam up a bit. Then add the remaining seltzer to fill the glass.

Serve right away, on a small plate to catch any overflow, and with a straw and a long spoon.

Top with a small dollop of whipped cream, if desired.