You know how I’m on a one-girl mission to bring back Floats? Well, the mission continues with this Lemon & Blueberry number! Zangy, just sweetened blueberry and lemon syrup, topped with lush vanilla ice cream, and fizzy water. FOR. THE. WIN.
Whether you’re waving goodbye to a Summer that just won’t seem to leave, or trying to entice in a Springtime, this is the perfect, sprightly yet decadent number for the job.
Aside from anything else, the colour of these babies is enough to entice me to make them, time of year irrelevant. I love the way that when you poor the soda water in, each float comes out in a totally different pattern and tone, it’s beautiful.
It reminds me of that scene in Jurassic Park where Jeff Goldblum’s character is explaining chaos theory to the lady archeologist, and the water rolls down her hand differently every time. Same concept. And a quality movie.
Anyway the real kicker here, of course, is that blueberry and lemon flavour combo. I love the way that blueberries have such a rich, round flavour when they’re heated. Just a short time on the stove is enough to transform them completely.
And that totally irresistible, deep purple blueberry flavour is best friends with sharp, aromatic lemon. I add just enough sugar to take the edge off the sourness, but not too much that you don’t notice it. And voila. With the creamy vanilla? A star is born.
Once I saw the colour that the syrup came out in (and you should know that I used frozen blueberries, but fresh would be great too) I couldn’t resist whipping out this pink background again. The pink on pink? So decadent, so midcentury modern, I love it.
I feel like listening to The Marvelettes and Nancy Sinatra and Brenton Wood while I look at these photos, and drink one of these babies. I think I’m gonna go troll the internet for a record player. And hey, what’s the weather like where you are?
- 1 cup fresh or frozen blueberries
- Juice of a large lemon
- ⅓ cup (75g) caster sugar
- ⅓ cup (85ml) water
- vanilla ice cream and soda water, to serve
- Place the blueberries, lemon juice, sugar and water into a saucepan, and place over a medium heat.
- Bring the mixture up to a simmer, stirring to dissolve the sugar, and then remove from the heat.
- Carefully crush the blueberries with a fork or potato masher, or wait until the liquid cools and blend it. Then, push the liquid through a sieve in a jug.
- To serve, divide the blueberry base between four tall glasses, top up with 2 scoops of vanilla ice cream, and pour over soda water.