Dandelion Ginger Italian Soda
Dandelion Ginger Sparkling Botanical
Vanilla ice cream
Glass: Stout glass or Tulip dish
10 oz Dandelion Ginger Sparkling Botanical
1 oz Double-strength ginger syrup
1-2 scoops ice cream
Layer ingredients in a 16-ounce glass filled 50% with ice.
Double-strength Ginger Syrup
Infuse 5 grams Rishi Tea & Botanicals Ginger tea in 10 ounces 200°F water for 5 to 6 minutes; strain/decant fully into a small saucepan set on medium-low heat. Just before liquid returns to simmer, turn off heat and add remaining 5 grams tea. Cover and infuse for 5 to 6 minutes. Strain/decant fully into a blender; add sugar and blend on low until sugar dissolves completely. Strain.