Fizzy floats: start with a bubbly new generation of sodas

Sunset, June, 1999 by Elaine Johnson

With the inventiveness of the microbrewers, today's softdrink makers are adding fizz to traditional favorites and diving into new tastes. Flavor renovations have hit root beer, sarsaparilla, ginger beer (nonalcoholic), and more.

These beverages not only make for fine sipping but also bring a cool dimension to another old-fashioned delight: an ice cream float. Serve floats with straws and long spoons.

Coffee-Hazelnut Floats

PREP TIME: About 15 minutes

NOTES: If coffee soda is unavailable, mix 1/4 cup instant espresso powder with 1/2 cup cream soda. Pour equally into glasses; fill with cream soda.

MAKES: 4 servings

Scoop 2 1/2 cups each vanilla ice cream and coffee ice cream equally into 4 glasses (each 16 oz.). Add 2 tablespoons hazelnut liqueur (1/2 cup total) or 1 tablespoon hazelnut syrup (1/4 cup total) to each glass, then slowly fill with cold coffee soda, about 2 bottles (12 oz. each) total. Sprinkle 4 teaspoons chocolate-covered coffee beans equally onto ice cream.

Per serving: 527 cal., 32% (171 cal.) from fat; 6.1 g protein; 19 g fat (12 g sat.); 75 g carbo (0.3 g fiber); 155 mg sodium; 73 mg chol.

Deluxe Root Beer Floats

PREP TIME: About 10 minutes

NOTES: This drink is also good made with cherry soda instead of root beer. Garnish glasses with maraschino cherries and thin strips of orange peel.

MAKES: 4 servings

Scoop 5 cups vanilla ice cream equally into 4 glasses (16 oz. each). Sprinkle evenly with 1/3 cup chopped bittersweet chocolate and 1 teaspoon grated orange peel. Slowly fill glasses with cold root beer or sarsaparilla, about 2 bottles (12 oz. each) total.

Per serving: 477 cal. 43%, (20, cal.) from fat 6.8 g protein; 23 g fat (14 g sat.); 67 g carbo (0.3 g fiber); 156 mg sodium; 73 mg chol.

Double Ginger Floats

PREP TIME: About 10 minutes, plus 1 1/2 hours to refreeze ice cream MAKES: 4 servings

1. To slightly soften 5 cups vanilla ice cream, heat in a microwave oven at 30 percent power for 5 seconds, or let stand at room temperature about 15 minutes. Scoop ice cream into a large bowl.

2. Add 1/4 cup chopped crystallized ginger, 3/4 teaspoon ground cardamom, and 1/2 teaspoon ground cinnamon; stir quickly to swirl ingredients together. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours; if storing up to 1 week, cover airtight.

3. Scoop the ice cream equally into 4 glasses (each 16 oz.). Slowly fill glasses with cold ginger beer or ginger ale, about 2 bottles (12 oz. each) total.

Per serving: 449 cal., 36% (162 cal.) from fat; 5.8 g protein; 18 g fat (11 g sat.): 69 g carbo (0.5 g fiber); 157 mg sodium: 73 mg chol.

Rum-Almond Floats

PREP TIME: 10 to 15 minutes

MAKES: 4 servings

1. Form 1/4 cup (2 1/4 oz.) almond paste into 1/4-inch balls.

2. Scoop 5 cups vanilla frozen yogurt equally into 4 glasses (each 16 oz.) and top equally with almond paste balls. Add 2 tablespoons rum (1/2 cup total) to each glass, then slowly fill with cold cream soda, about 2 bottles (12 oz. each) total.

Per serving: 423 cal., 17% (73 cal.) from fat; 9.4 g protein; 8.1 g fat (2.9 g sat.); 65 g carbo (0 g fiber); 165 mg sodium; 12 mg chol.