In March, I read a New York Times piece about Nora Ephron that included a tempting description of her favorite pineapple milkshake. It sounded so irresistible that I bought a can of pineapple the next time I was at the store, intending to recreate it at home.
That can sat in my pantry for months until last week.
Traditional milkshakes are rich and indulgent—great for special occasions but heavy on dairy, which doesn’t always agree with me. So I wanted something lighter and more refreshing.
After spotting some beautiful strawberry soda floats on Pinterest, I decided to use the canned pineapple to make homemade pineapple soda and turn it into floats.
These pineapple soda floats are bright, refreshing, and an easy way to celebrate the end of summer—or to keep pretending summer is still here well into the fall.
The secret is homemade pineapple syrup that yields a soda with fresh pineapple flavor without excessive sweetness.
To make the syrup, simmer equal parts water and sugar until the sugar dissolves, then add the drained pineapple and let it steep. After resting, strain and press the fruit to extract as much juice as possible. The result is a concentrated pineapple syrup that stores well in the refrigerator for at least a week.
When you’re ready to make soda, mix the syrup with carbonated water or seltzer. Adjust the syrup-to-seltzer ratio to taste—this method gives you control over sweetness and intensity.
For floats, pour a small amount of pineapple syrup into a glass, top with club soda, and finish with a modest scoop of vanilla ice cream. A little ice cream goes a long way—keep the scoop small so the drink stays light and effervescent.
If you prefer an adult version, add spiced rum for depth and warmth—it’s an excellent complement to the tropical pineapple notes.
Pineapple Soda Floats
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Ingredients
- 1 cup water
- 1 cup sugar
- 1 can 14 ounces pineapple chunks, drained
- 2 liters club soda or plain seltzer
- 1 cup vanilla ice cream
- Optional: 3/4 cup spiced rum
Instructions
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Combine the water and sugar in a saucepan and bring to a boil. Cook until the sugar dissolves, about 1 minute. Remove from heat and stir in the drained pineapple. Cover and let steep for 30 minutes. Strain the mixture, pressing the pineapple to extract as much liquid as possible—you should have about 1 cup of pineapple syrup. Refrigerate until ready to use.
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To assemble each float, pour 2 tablespoons of pineapple syrup into a glass, add about 8 ounces of club soda, and stir gently. If desired, stir in spiced rum. Top with a small scoop of vanilla ice cream and serve immediately.