Hamdi Saidani These fizzy, gorgeous Pioneer Woman blackberry soda floats are made with a homemade blackberry syrup, vanilla bean ice cream, and club soda poured over the top until it foams up into a deep purple, creamy glass. They take about 35 minutes including the syrup and are stunning enough for a party.
The blackberry syrup is what separates this from dumping berries into a glass of soda. You blend the blackberries with a little water, strain out the seeds, then cook a portion of the puree with sugar over medium-low heat until it dissolves into a sweet, concentrated syrup. That cooked syrup gets combined with the rest of the raw juice, giving you both fresh berry brightness and a deeper, rounded sweetness in the same pour.
Straining the seeds out is worth the extra step. Blackberry seeds are hard and gritty, and they get stuck in the ice cream and between your teeth. Push the puree through a fine mesh strainer with the back of a spoon to get every drop of juice out while leaving the seeds behind. Build the floats right before serving: syrup first, then ice cream, then club soda poured slowly so the foam rises dramatically without overflowing the glass.
Pioneer Woman Blackberry Soda Floats
Description
These Pioneer Woman blackberry soda floats pour homemade blackberry syrup and fizzy club soda over scoops of vanilla bean ice cream for a stunning, refreshing summer drink.
Ingredients
Instructions
- Place the blackberries and water in a blender. Puree until smooth.
- Pour the mixture through a fine mesh strainer set over a bowl, pressing with a spoon to extract all the juice. Discard the seeds.
- Transfer 1/3 cup of the strained puree to a small saucepan over medium-low heat. Add the sugar and whisk constantly until the sugar dissolves and the mixture simmers. Remove from heat and let cool.
- Combine the cooled syrup with the remaining blackberry juice and stir together.
- Fill two large glasses with a couple scoops of vanilla bean ice cream each.
- Pour the blackberry mixture over the ice cream. Fill the rest of each glass with club soda and stir gently.
- Garnish with fresh mint and serve immediately.
FAQs
What do I serve it with?
These are a full dessert-drink hybrid on their own. For a party spread, the Blackberry Icebox Cake on the same table gives guests a sliceable, plated option in the same berry flavor. The Blackberry Cobbler alongside offers a warm, dense contrast to this cold, fizzy glass.
Can I make the blackberry syrup ahead of time?
Yes, up to 3 days in the fridge. Keep the syrup and the raw juice combined in a sealed jar. Assemble the floats only when you’re ready to serve so the club soda stays bubbly and the ice cream doesn’t melt into a purple puddle.
Can I use a flavored sparkling water instead of plain club soda?
Absolutely. Lemon or berry-flavored sparkling water adds another layer of flavor without extra sugar. Avoid anything too sweet like cream soda or ginger ale, which would push the whole drink into an overly sugary territory since the syrup already brings plenty of sweetness.
Why cook only part of the puree into syrup?
Cooking all of it would dull the fresh berry flavor. By cooking just a third with sugar to dissolve it properly, then mixing that syrup back into the raw juice, you get both sweetness and brightness in the same pour. The raw portion keeps that punchy, just-picked taste.
What other fruit combinations work for this?
Raspberries, strawberries, or blueberries all blend and strain the same way. Watermelon with a squeeze of lime is another great option. The key is pairing the fruit syrup with a neutral ice cream like vanilla so the berry flavor stays front and center.
