Purple Cow

• 14 cup (2 ounces) Concord Grape Syrup (see below)
• 1 14 cups (10 ounces) plain cold seltzer
• 1 (4-ounce) scoop vanilla ice cream
• 3 12 pounds fresh Concord grapes, stemmed
• 1 34 cups (14 ounces) cane sugar
• 23 cup (5.4 ounces) water
• 5 teaspoons freshly squeezed lime juice
• 14 teaspoon orange flower water (optional)

1. Place the grapes, sugar, the 23 cup water, and lime juice in a saucepan.
2. Bring to a boil over medium heat.
3. Decrease the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
4. Remove from the heat, let cool for 10 minutes, and stir in the orange flower water.
5. Place a strainer over a bowl and pour the grape mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer.
6. Discard the seedy mash that remains in the strainer.
7. Let the syrup cool to room temperature and chill before using.
8. Pour the syrup into a fountain glass and add seltzer until the glass is two-thirds full.
9. Stir gently with a soda spoon to combine.
10. Then, scoop a very firm 4-ounce ball of ice cream and hang it on the inside rim of the glass.
11. Add the remaining seltzer to fill the glass.
12. Serve immediately.
13. Store the syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks, but watch it, grapes do ferment!
14. The syrup may also be frozen in plastic containers for up to 3 months.
15. If frozen, allow to thaw in the refrigerator overnight before using.

grape syrup, cold seltzer, vanilla ice cream, concord grapes, cane sugar, water, freshly squeezed lime juice, orange flower water

Taken from www.cookstr.com/recipes/purple-cow (may not work)