Last month we went on a family vacation to California to visit my husband’s grandmother. At Grandma’s house I noticed a tree…a lemon tree…with ripe lemons! (I have a major thing for lemons) I honestly don’t remember ever seeing a lemon tree before. I was so excited to bring home some fresh lemons from Grandma’s tree!
What does one make with fresh lemons….real fresh lemons…fresh from a lemon tree lemons? Lemonade….of course! But not just any lemonade. Strawberry Lemonade….with ice cream. A Strawberry Lemonade Float!
I figured that if we add ice cream to root beer or orange soda, we could probably add it to carbonated strawberry lemonade and get excellent results. But it did sound a little strange to me until I realized that there was a variation of this drink in A Passion for Ice Cream. Then I realized that I probably didn’t come up with the idea on my own…I had just been subconsciously storing the idea ever since I read that book a month ago (yes, I read cookbooks for fun….like novels…and much more frequently than I read novels).
Here is how I made it. Feel free to mix it up based on your taste preferences. I really don’t think any measuring is required. Just do what tastes good!
Strawberry Lemonade Float
adapted from A Passion for Ice Cream
Makes one serving (about 8 oz)
2 Tablespoons Fresh squeezed lemon juice
2 Tablespoons sugar
4 oz sparkling water (you may want more, I prefer less carbonation)**
2-3 strawberries, chopped
1-2 scoops vanilla ice cream (recipe follows)
Mix fresh lemon juice with sugar until dissolved and add sparkling water. In the bottom of your glass layer the strawberries and ice cream. Pour in the lemonade mixture. Enjoy!
**You can substitute lemon/lime soda, Sprite, or 7-up…you just might want to cut back on the granulated sugar.
Vanilla Ice Cream: (Slightly Adapted from Cuisinart)
I recommend using the basic vanilla ice cream recipe that comes with your ice cream maker. I usually like using the easy recipes that don’t use eggs, because they are fast. You can also experiment with the milk to cream ratio to find the texture and taste you like the best.
1 cup fat free milk (you could also use whole milk or half and half)
3/4 cup granulated sugar
2 cups heavy cream
1/2 – 1 Tablespoon pure vanilla extract
Mix all the ingredients together until sugar is dissolved. Cover and refrigerate until ready to process (at least one hour). Follow freezing directions for your ice cream maker.
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