Strawberry Rum Float + (How to Drink Your Berries)

by Cindi SutterFounder of The Spirited Table® - recipe from &  Self July 2014

Quick and easy homemade strawberry syrup melds with creamy vanilla ice cream when fizzled with club soda.

Makes 4 servings

1 1/2 lb strawberries, hulled (4 cups), plus 1 cup wedges for serving
1/2 cup simple syrup (see cook's note), plus more to taste
1 tsp fresh lemon juice
1/2 cup white rum
4 small scoops vanilla ice cream
16 oz club soda


  1. In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth.
  2. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste.
  3. 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.
  4. Serve immediately with long straws and spoons.

Cook’s Note

To make simple syrup: Bring equal parts sugar and water to a boil, stirring, and cook until clear, about 1 minute. Cool, then refrigerate up to 1 week.

231 calories per serving, 4 g fat (2 g saturated), 31 g carbs, 4 g fiber, 2 g protein