GINGER PISTACHIO FLOAT

You could use your favourite ginger ale, but we preferred this drink, which is packed with ginger flavour but not as sweet. You can save time by using a goodquality store-bought syrup. Serves: 1

Make ahead: The homemade syrup can be refrigerated for up to 1 week.

For the syrup:

1 cup (250 mL) unpeeled fresh ginger root, coarsely chopped, plus 1-inch (2.5-cm) piece peeled fresh ginger root 1 cup (250 mL) cane sugar 1 1/2 cups (375 mL) water

For the float:

1 1/2 cups (375 mL) chilled club soda 1 large or 2 small scoops pistachio gelato or ice cream

1. Combine the cup of chopped ginger, sugar and water in a medium saucepan over mediumhigh heat. Once it begins to boil, stir until the sugar has dissolved. Reduce heat to medium-low, cover and cook for 1 hour.

2. Meanwhile, grate the 1-inch (2.5-cm) piece of ginger into a small fine-mesh strainer set over a small bowl.

3. Use a wooden spoon to press the ginger solids to extract as much juice as possible (at least 1 tsp, or 15 mL). Discard gratings.

4. Uncover the ginger syrup mixture and pour through a fine-mesh strainer set over a heatproof container. Use a wooden spoon to press the solids, extracting as much liquid as possible.

5. Discard solids. Stir in extracted ginger juice. The yield should be about 2 cups (500 mL); you’ll need 1/4 cup (60 mL) for this recipe.

6. Pour the 1/4 cup (60 mL) of syrup into a tall glass. Add club soda to fill up to an inch (2 centimetres) or so from the top, then stir gently with a long spoon to incorporate.

7. Gently add pistachio gelato or ice cream, then add the remaining pop to fill the glass and create a foamy top.

8. Serve with a straw and a long spoon. Based on a recipe from The Soda Fountain: Floats, Sundaes, Egg Cream and More, by Gia Giasullo and Peter Freeman with Elizabeth Kiem and Nelle Gretzinger (Ten Speed Press, 2014).