To finish off my month-by-month year of floats, it’s time to celebrate the return of warm weather (sort of—at least it’s not freaking freezing all the time) with a Mojito Float! Virgin, of course, for sober folks like me.
Before I reveal my recipe, I must take a moment to reflect on the last 12 months of floats. It’s been fun to force myself to think things up. I am not drinking these floats all the time, or serving them at my nonexistent dinner parties. But it’s good to know they are there when I need them. And I always enjoy putting a twist on things that we all take for granted and are, frankly, sometimes boring…like your basic Coke or root beer float, served lukewarmish and sickeningly sweet. No, those aren’t my floats (although I’ve been known to have them occasionally).
So on to the Mojito Float. This is one I can imagine Kenny Chesney drinking, maybe with a key lime garnish, to cool down and refresh himself after a concert. He can add rum if he wants to, but if he drinks as much as he sings about drinking, then perhaps he should take a break and just drink one plain.
I think my next monthly recipe series will be seasonal salads…unless you all
would prefer something else? Please let me know!
Virgin Mojito Float
Organic limeade (either homemade or store-bought)
1 handful fresh mint
Vanilla ice cream
I have learned over the past year that the ORDER in which ingredients are added is important, so please follow this order exactly for the best results.
1. Fill a tall glass halfway with ice.
2. Add limeade to fill ¾ of the glass.
3. Add the mint (chopped to release the flavor).
4. Put the seltzer in on top of the mint.
5. Add the ice cream in last—a small scoop is enough.
6. Stir with the straw to mix together, and enjoy!
Maria’s 12 Months of Ice Cream Floats
Ice Cream Float: Chocolate Milk
Ice Cream Float: Tangerine-Pomegranate
Ice Cream Float: Apple Cider
Ice Cream Float: Cranberry
Ice Cream Float: Orange Cream
Ice Cream Float: Fizzy Sparkling Water Lemon
Ice Cream Float: Blueberry
Ice Cream Float: Pina Colada
Ice Cream Float: Coffee
Ice Cream Float: Grape/Purple Cow
Ice Cream Float: Mango
Sounds tasty but may not be ‘visually appealing’. Especially if/when the mint gets stuck in your teeth! Saw it happen at a Jimmy Buffet/Mojito party. Imagine the liquid based version of broccoli…
The Mojito float looks yummy! Maria, you are so witty!
Your Kenny Chesney comment had me laughing outloud!
I love the idea of seasonal salad recipes…somehow
everyone else’s salads are delicious and my own are pretty
boring. Thank you so much for writing and sharing your daily
blog; I enjoy it each day! Happy Friday!
Second the salads.
please do salads!!!!!!!!!!!!!!!
My whole family favorite Limeade is Virgin Mojito Float. I make that recipe in a different way; it counts me a lot of time to be made. I will try this recipe. Thanks for sharing Maria; I have a cooking book and all the time I make different Limeade for my family, they love Virgin Mojito Float especially the freshness of lime. My Kitchen cabinets Cambridge are always full with stuff that need to make a limeade.
When I make regular mojitos and I think it would work here just fine, I make a simple syrup adding the chopped mint leaves at the end of cooking to gather the most flavor. Let cool, strain and keep in the fridge for a mojito or float anytime of year. It keeps forever!
Oh and I just remembered–make homemade, delicious ginger ale by making simple syrup with fresh ginger put in and cooled.
Love the seasonal salad idea!