Hibiscus-Cream Soda Float with Berries
This gorgeous float blends tangy hibiscus tea, creamy vanilla ice cream, and fizzy cream soda for a stunning and refreshing summer drink. Bursting with berries and floral flavor, it's the perfect dessert-beverage hybrid for parties, brunch, or anytime you want to wow guests.
Equipment
- Kettle or saucepan
- pitcher or jar
- tall glasses or float glasses
- Ice cream scoop
- spoon and straw
Ingredients
- 1 ½ cups strong brewed hibiscus tea
- 2 tbsp honey or simple syrup (to taste)
- 12 oz cream soda, chilled
- 2–3 scoops vanilla ice cream (or coconut ice cream)
- ½ cup fresh mixed berries (strawberries, raspberries, blueberries)
- ice cubes (optional)
- fresh mint or edible flowers, for garnish
Instructions
- Steep 2 hibiscus tea bags (or 2 tbsp dried petals) in 1½ cups boiling water for 5–7 minutes. Remove the tea bags and stir in honey or syrup. Let cool completely in the fridge.
- Chill tall glasses in the freezer for 10–15 minutes. Add fresh berries to each glass.
- Place 1–2 scoops of vanilla ice cream into each chilled glass.
- Pour cooled hibiscus tea halfway up each glass, letting it mix with the ice cream.
- Slowly top with cream soda to fill the glass, allowing foam to rise.
- Garnish with more berries, mint, or edible flowers. Serve immediately with straw and spoon.
Notes
Chill all components before assembling for best results. For a dairy-free version, use coconut ice cream and vegan soda. You can prep the tea in advance and store for up to 2 days. Garnish just before serving for best presentation.
Nutrition
Calories: 260kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 50mgPotassium: 210mgFiber: 1gSugar: 30gVitamin A: 310IUVitamin C: 6mgCalcium: 90mgIron: 0.6mg
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!