6 servings
This refreshing pineapple float is doubly delicious because the
beverage and the ice are really "made for each other." Serve with
crisp, tender tea cookies or with your special dessert party menu.
Ingredients:
1-1/2 cups drained crushed pineapple - save syrup
2 cups water
1 cup sugar
1/2 cup lemon juice
1/2 cup cold water
2 or 3 drops mint extract
Ice Cubes
3 cups ginger ale
Mint sprigs
maraschino cherries
Directions:
Pineapple Syrup - Combine the crushed pineapple, 2 cups water
and sugar in a saucepan and set over low heat, stirring until
sugar is dissolved. Cover, increase heat and bring to boiling.
Boil syrup gently 5 min. remove from heat.
Blend in the reserved pineapple syrup and lemon juice. Chill
1/2 cup of the syrup mixture for pineapple ice. Chill remainder in
refrigerator.
For pineapple ice - add the 1/2 cup chilled syrup mixture to the
crushed pineapple and 1/2 cup cold water and mint extract. pour
into the refrigerator tray. Freeze until firm, stirring two or
three times.
To serve - Pour the chilled pineapple syrup into a pitcher
containing ice cubes and gently add and mix 3 cups ginger ale.
Pour the beverage into tall glasses, filling each about 2/3 full.
Put a spoonful of pineapple ice into each glass. Garnish with mint
sprigs and Maraschino cherries.