Strawberry Rum Float Recipes

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.

BRENDA'S STRAWBERRY SLUSH DELIGHT

Steps:

• In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
• Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
• To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

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 RUM CAKE

Steps:

• Mix cake mix, strawberry gelatin, rum, oil, eggs and vanilla together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed.
• Pour into greased and floured 10" tube pan or Bundt pan.
• Bake for 60 minutes at 350 degrees.
• Cool in pan on cake rack for 20 minutes.
• Glaze:.
• Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with toothpick or tines of fork and slowly pour small amount of glaze on cake. Arrange strawberry halves on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.

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.