Daily food & travel inspiration in your inbox

Your favorite childhood cocktail — the Shirley Temple — is now a delicious cherry-filled ice cream float.

Shirley Temple Float

prep time20Min


cooking time1H10Min


serving time2


  • Grenadine:

  • 4 cups pomegranate juice

  • 1 1/2 cups sugar

  • 1 tablespoon lemon juice

  • 1 1/2 cups cherries, pitted

  • Maraschino Cherries:

  • 1/2 cup water

  • 1 cup homemade grenadine

  • 1/4 cup sugar

  • 2 lemons, juiced

  • 1 star anise

  • 1 teaspoon almond extract

  • About 3 cups cherries, pitted

  • Shirley Temple Float:

  • 4 scoops vanilla ice cream

  • 4 tablespoons grenadine

  • 4 cups Sprite

  • Maraschino cherry garnish

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!


  1. Add all the grenadine ingredients to a pan and simmer until reduced by half (about 45 minutes - 1 hour). Strain, pressing on the cherries to release all the extra juice. Pour into a jar to cool.

  2. For the cherries, add water, grenadine, sugar, lemon juice, star anise and almond extract to the pan. Bring to a simmer, then stir in cherries. Cook 10 minutes. Put in a jar and refrigerate at least overnight.

  3. To build the floats, place 2-3 scoops of vanilla ice cream into each of two glasses. Add grenadine, then pour Sprite over. Garnish with a cherry.

Shirley Temple Float




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox