PURPLE COW

Serves: 1

Make ahead: The syrup can be refrigerated for up to 1 week, or frozen for up to 3 months.

For the syrup:

2 quarts (2 L) 100 per cent pure Concord grape juice 2 tsp (10 mL) fresh lime juice

For the float:

1 1/4 cups (310 mL) chilled club soda, or as needed

4-oz (114-g) scoop vanilla ice cream (or peanut butter ice cream)

1. Combine the grape and lime juices in a saute pan. Bring to a boil over medium-high heat, then reduce to medium and cook for about 45 minutes or until the liquid has reduced to a syrupy consistency, and the surface is covered in bubbles.

2. The yield is about 1 cup

(250 mL); you’ll need 1/4 cup

(60 mL) for this recipe. Store the rest in an airtight container in the refrigerator (for up to 1 week) or freezer (for up to 3 months).

3. Pour syrup into a mixing glass. Add about half the pop, then stir gently with a long spoon until well blended.

4. Pour into a tall glass, then gently drop in the ice cream. Add remaining pop to fill the glass and create a foamy top.

5. Serve on a small plate to catch any overflow, and with a straw and a long spoon. Based on a recipe from

The Soda Fountain: Floats, Sundaes, Egg Cream and More.