December Float of the Month: Tangerine-Pomegranate Float

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The other day I was asking my family if they associate Christmas with any specific dessert, the way we associate Thanksgiving with pumpkin pie. They couldn’t think of any. Sure, there are cookies and pies (my favorite is sour cherry, but I missed the crop this year so didn’t get to freeze any). And I’m sorry, but I still can’t quite figure out what is in mincemeat pie, and that scares me. And well, there is fruitcake…but not everyone cares for that.

So here is a dessert for Christmas that is not only easy and simple (as all floats are) but also much lighter and palate cleansing than a plateful of cookies or a slab of pie.

(But let me know what dessert you associate with the holidays this time of year…I’d love to hear! Comment below.)

 

Festive Tangerine-Pomegranate Float

Ingredients:

Tangerines or clementines (1 per float)
Pomegranate juice
Seltzer water or ginger ale
Ice
Vanilla ice cream
Lime slices for garnish

Directions:

1. Fill a large glass halfway with ice.

2. Squeeze the juice of one tangerine or clementine into the glass.

3. Fill the glass to 2/3 full with pomegranate juice.

4. Fill almost to the top with seltzer or, for a sweeter taste, ginger ale.

5. Add a scoop of vanilla ice cream and a slice of lime for garnish.

6. Stir gently with a straw to melt the ice cream a bit, and sip it up!

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9 Responses to December Float of the Month: Tangerine-Pomegranate Float

  1. Donna in Delaware December 20, 2010 at 2:00 pm #

    Black walnut pound cake! It is sooooo good. In parts of the south, during Thanksgiving and Christmas, the bakeries always make black walnut pound cakes. There is a bumper crop of black walnuts to be had for sure,(a company in Georga sells them) even in Canada! I remember always eating it as a child for those two holidays, after both holidays, you can’t find the cakes or walnuts until the following Thanksgiving and Christmas. Usually by New Year, they are gone!!

    Mind you, not everyone will like the taste of black walnuts. They are strong in flavor and have somewhat of an “old” taste to them. They takes some getting used to. I was just called last week by an aunt of mine from VA to bake and send her one for Christmas.

    I haven’t baked one in a couple of years now. High caloric, they are!
    Try one on for size if you can get one this far North. I haven’t seen one as yet. I’ll try the local bakeries to see if they make them. If so, I’ll be the first to buy one. You might just like the flavor!

  2. Donna in Delaware December 20, 2010 at 2:01 pm #

    Will try the float. It also sounds nice enough to drink on the deck this summer.

  3. Marianne Calilhanna December 20, 2010 at 3:55 pm #

    Rosemary olive oil cake with powdered sugar on top and 7 Stars Heavy Cream whipped gently served on the side. Simple, delicate, impressive!

  4. Barbara December 20, 2010 at 4:48 pm #

    OH. I am heading to the store for the supplies. This float will have to be made tonight!

    I love the raisin-filled cookies that my mother only makes at Christmas time. They are the most awaited “dessert” of mine for Christmas. But I love making fresh puddings, any flavor, this time of year. Just seems right to be standing at the stove stirring pudding (and heating milk for hot chocolate) during the colder months. Quick to make and oh so yummy.

  5. Ultra Bronze December 21, 2010 at 7:06 am #

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  6. A.Thomson1 December 31, 2010 at 8:22 pm #

    Don’t Americans have “christmas pudding” as the British do ? soaked in brandy and covered with cream, then lit at the table surely not ! there must be someone who knows what this dish is, if not then buy a British cookbook From Deliah Smith, or ask at Harrods, they have an American branch, or try Jamie Oliver or even heaven help me, for saying this, but Gordon Ramsay has versions in his cook books…..

  7. A.Thomson1 December 31, 2010 at 8:27 pm #

    While I am on this post what about Brandy Snaps ? Mincemeat pies, ( these did have mince in them originally as it was a savoury dish in it’s origins ), but now is entirely fruit based, or perhaps some fruits ( candied ), or better still, buy a rumtopf, and marinate the fruit for a few months in your choice of alcohol, from Brandy to rum, if someone want this, or other British recipes for christmas save the planet, and the cost of books, and look them up on the internet.

  8. A.Thomson1 December 31, 2010 at 8:30 pm #

    And I have not even mentioned Scottish sweet dishes like Dundee cake , ( a particular favourite ), or the many Shortbreads, always a favourite at Christmas.. enjoy.

  9. J R Repath January 9, 2011 at 1:25 am #

    My friend has a really scrumptious recipe for Stollen bread/cake that he makes & gives us each year. Sliced, warmed in the oven, & slathered with butter – a once-a-year treat!

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