Ginger Beer Coconut Float Food

VEGAN COCONUT & GINGER BEER FLOATS

Steps:

• Fill two tall glasses with 2 - 3 scoops of coconut ice cream each. Divide the ginger beer among the glasses pouring it over the ice cream. Top with candied ginger pieces and lime zest. Add the rounds of lime and candied ginger on the side of the glass for garnish.

GINGER VANILLA FLOAT

Steps:

• Scoop ice cream into chilled 16 ounce glass.
• Add the lime juice.
• Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it).
• Top with whipped cream and coconut and garnish with a lime wedge, if desired.
• Serve immediately.
• To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned.
• Remove from oven and store in an airtight container or bag until needed.

GINGER BEER COCONUT FLOAT

Steps:

• Place two scoops of coconut sorbet in a large glass.
• Pour over enough cold ginger beer to fill glass.
• Drink immediately and enjoy!

GINGER BEER

Steps:

• Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
• To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.

PINEAPPLE GINGER BEER FLOATS

Steps:

• Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses.
• Add 1/2 cup of pineapple juice to each glass.
• Pour 1/2 bottle of ginger beer into each glass.
• Top each drink with 1/4 can of crushed pineapple.
• Serve immediately with long straws.

HOMEMADE GINGER BEER

Steps:

• Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
• In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
• After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.