Hard To Resist Blueberry Lemon Floats

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These Hard To Resist Blueberry Lemon Floats are incredible. They are fin version of a classic float. And.. they have fruit, so practically healthy. They are very similar to the cherry vanilla floats I made a few weeks ago. You really can make floats from most fruits, truth be told.

Prepping the blueberries

There are several ways to prepare the blueberries for the floats, but I will show you my favorite way- a reduction. What’s a reduction? Great question. It is reducing a sauce by heating it. This intensifies the flavors and thickens in the process. So, add your berries to a pan.

fresh blueberries in stainless steel pan

Now, this is a blueberry lemon, so zest that lemon! I love my Microplane for this. Once you have zested your lemon, add in water and your sweetener. I used granulated sugar, but honey works as well.

Cook this for several minutes, allowing it to boil gently. The berries should be fully softened and their juices release.

woman zesting a lemon over blueberries in a stainless steel pan

I don’t like to keep the whole berries for this recipe, so I strain them, pushing as much berry through the strainer as I can. Return to the pan and continue to cook until the sauce is thick and tasty! The next step is allowing it to cool.

straining cooked blueberries though a metal mesh strainer into a 4 cup glass measuring cup

Constructing the Hard to Resist Blueberry Lemon Float

Once your reduction is cooled (notice in the photo below how thick it is), pour into a container.

woman pouring blueberry sauce into a glass milk jar

Mix in your 7up, or whatever lemon/lime flavored soda you are using. There are other great options out there. I like to mix these 2 first, rather than adding them separately over the ice cream. They are better blended this way.

boy pouring 7up into a glass milk carafe

We love using steins for this. I like to chill them too, but the photo isn’t as pretty, so I didn’t this time. Add your vanilla or even lemon ice cream to stein or mug.

woman scooping ice cream into a glass stein

Pour your blueberry soda mixture over the ice cream.

woman pouring blueberry mixture over ice cream in a glass stein

The final product

Can you see why I name these the HARD TO RESIST blueberry lemon floats? They are so good and really hard to resist.

blueberry float in a glass stein

It is a beautiful and vibrant dessert that most people will love.

blueberry float in a glass stein
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Hard to resist blueberry lemon float

This is the perfect summer dessert. It is flavorful, simple to make and will certainly cool you off on those hot summer days!
Course Dessert
Cuisine American
Keyword blueberry drinks, blueberry float, blueberry lemon float, floats, summertime dessert
Prep Time 5 minutes
Cook Time 25 minutes
cooling time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Author Amy- A Red Spatula


  • 4 cups blueberries, fresh or frozen
  • 1 tablespoon lemon zest Make sure and wash your lemon well first before zesting.
  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar
  • 2 liter 7up, or other lemon lime soda
  • vanilla or lemon ice cream we used about 1/2 gallon


  • Add blueberries, lemon zest, lemon juice and sugar to medium sauce pan. Mix well. Place over medium heat. Heat until it comes to a gentle boil, stir occasionally
    Continue to cook over medium low a few more minutes until the berries are very soft and have released their juices.
    You have 2 choices at this point, either strain the skins out or simply blend them in a food processor. I wanted a smooth reduction, so I strained mine. If you choose this method, place in a fine mesh strainer and press all the berries into it. You want as much of the berry to pass through as possible. If you want a chunkier sauce, place berries in a blender or food processor. Pulse until it is smooth and well blended.
    With either method you used, add the blueberry sauce back into your sauce pan. Now we will start the reduction. Cook over a medium low, stirring occasionally until the sauce has reduced slightly and thickened slightly. Mine took about 10 minutes. This will depend on the sauce, thickness of your pan and the actual temp of your medium low, as everyone's cooktop is different.
    Once it has thickened and reduced, remove from heat. Pour into a bowl or container to cool. That pan will hold on to residual heat, so I like to remove from the pan.
    Once it has cooled, you can use it right away. If you want to save it for another time, this is simple. Store in an airtight container in the fridge. I used a mason jar. It will hold for up to 4 days.
    When you are ready to use, we will make a mix of the blueberry reduction and soda. The exact ratio will depend on your palate and preference. I used a 1 part blueberry to 2 parts soda. Taste as you make and adjust as needed.
    Next, add your ice cream to the serving glasses. We like a high ice cream to liquid ratio, so don't skimp!Then pour your blueberry soda mixture over the ice cream and go for it!
    Now, sit back and enjoy. You certainly deserve this!!

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