4th Of July Soda Floats Recipes

4TH OF JULY SODA FLOATS

Steps:

• In 2-quart saucepan, heat 1/2 cup sugar, 1/2 cup lemon juice, the honey and lemon peel over medium-high heat until sugar and honey are dissolved and mixture comes to a boil. Boil 1 minute. Remove from heat; set aside.
• In medium bowl, beat milk and cornstarch with whisk until smooth and no lumps remain. Beat in whipping cream. Pour mixture into saucepan with syrup; beat well. Heat over medium-high heat, beating constantly, until mixture comes to a boil and thickens to a pudding-like consistency. Boil 1 minute. Remove from heat.
• Pour mixture into heatproof bowl. Prepare ice bath in clean sink basin or large bowl; place bowl with mixture in ice bath. Beat mixture until cool to the touch, 10 to 15 minutes.
• Process mixture in ice cream machine following manufacturers' directions. Scrape ice cream into freezer container; seal and freeze until solid, at least 2 hours.
• To make syrups, place chopped strawberries in 2-quart saucepan with 1/2 cup sugar. Heat over medium-high heat until sugar dissolves, and berries soften and release their juices. Remove from heat. Press mixture through fine mesh strainer into bowl. Stir in 1 teaspoon lemon juice. Discard seeds and solids. Set syrup aside to cool. Repeat process with blueberries, 1/2 cup sugar and 1 teaspoons lemon juice.
• To serve, layer generous scoops of ice cream with drizzles of both syrups in drinking glasses. Top with soda water; garnish with whipped cream and candy sprinkles. Best enjoyed sipped through a fun straw.

ROOT BEER FLOAT PIE

Steps:

• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.