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Voiced by Nicki Minaj, Sugilite is the second fusion we’re shown forming after Opal. She’s a fusion of Amethyst and Garnet, and as a result is a completely different animal from Opal: rowdy, rough and borderline maniacal.
I forgot how great it feels to be me!
-Sugilite
I chose an alcoholic float for Sugilite because, frankly, she strikes me as someone that would appreciate it. This is a kid’s show, though, so never fear: I’ve provided a non-alcoholic version of the recipe as well! In either form the drink incorporates flavors and elements from both Garnet and Amethyst’s desserts.
SUGILITE’S BOOZY BERRY FLOAT
INGREDIENTS/INSTRUCTIONS ARE PER 1 DRINK
1 oz blueberry and blackberry shrub (recipe below)
30ml (1/2 oz) lemon juice
3 drops lavender bitters (optional)
1 drop vanilla
2oz ginger beer
1 oz gin
1/2 oz amontillado sherry
1 generous scoop vanilla bean peppercorn ice cream (recipe below)
Stabilized whipped cream (recipe below)
1. Combine the shrub, lemon juice, bitters, vanilla, gin and sherry in a cocktail shaker and shake well.
2. Pour into a milkshake glass, then top with the ginger beer and a generous scoop of ice cream. Pipe a dollop of whipped cream on top, add the chocolate eyeball and sunglass straw and serve immediately.
RECIPES
BERRY SHRUB
Yields: 6 oz
1/4 cup blueberries
1/4 cup blackberries
1/2 cup sugar
1/4 cup white wine vinegar
Purple food coloring (optional)
1. Mix berries and sugar in a glass jar. Allow to sit 1-2 hours until juices start to come out of the berries.
2. Stir the mixture, mashing the berries into the sugar. Allow to sit in refrigerator overnight.
3. Add vinegar and allow to sit in refrigerator 24-48 hours, shaking or stirring every few hours. Just before serving, add a few drops of food coloring if using and mix well.
4. Strain liquid. Do not discard solids, they can be used as an ice cream topping!
VANILLA BEAN RED PEPPERCORN ICE CREAM
500ml (2 cups) cream
100g (1/2 cup) sugar
Small pinch salt
4 egg yolks
1 vanilla bean, scraped
1 generous tbsp cracked red peppercorns
1. In a saucepan, combine half the sugar with the heavy cream, salt and vanilla bean and begin to heat it on low. In the meantime, beat together the remaining sugar and the yolks.
2. Once the cream begins to steam (but not boil), begin adding it to the yolks a couple tablespoons at a time, whisking well as you add it to avoid the egg cooking and clumping up. Return the entire mix to a saucepan and heat on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon. Immediately pour through a sieve into a container and chill overnight.
3. Freeze the ice cream base based on the directions of your ice cream maker, adding in the crushed peppercorn once it reaches soft serve consistency and stirring just to combine. Return to container and chill 2-4 hours, or until firm.
WHIPPED CREAM
1 tsp (3g) powdered gelatin
1 tbsp cold water
1 cup (250ml) heavy cream
2 tbsp powdered sugar
Purple food coloring (optional)
1. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a larger bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved, but do not allow the mixture to boil.
2. Pour the gelatin mixture into your heavy cream while mixing. Add in a couple drops of food coloring, then mix on medium-high speed until you just achieve stiff peaks. Fill into a piping bag with a large star tip.
SUGILITE’S BERRY FLOAT (NON-ALCOHOLIC)
INGREDIENTS/INSTRUCTIONS ARE PER 1 DRINK
30ml (1 oz) berry syrup (recipe below)
180ml (6oz) ginger beer (non alcoholic)
1. Combine all ingredients in a float glass and stir to combine. Top with a generous scoop of ice cream and the chocolate sunglasses and serve immediately.
RECIPES
BERRY SYRUP
Yields: About 8 oz
1 cup blueberries
1 cup blackberries
1 tbsp lemon juice
1/2 cup sugar
Purple food coloring (optional)
1. In a saucepan, combine all ingredients except for the food coloring and cook on medium heat until berries begin to break down. Mash the berry mix through a sieve. Stir in a few drops of food coloring.
VANILLA BEAN ICE CREAM
500ml (2 cups) cream
100g (1/2 cup) sugar
1 vanilla bean, scraped
pinch salt
4 egg yolks
1. In a saucepan, combine half the sugar with the heavy cream, salt and vanilla bean and begin to heat it on low. In the meantime, beat together the remaining sugar and the yolks.
2. Once the cream begins to steam (but not boil), begin adding it to the yolks a couple tablespoons at a time, whisking well as you add it to avoid the egg cooking and clumping up. Return the entire mix to a saucepan and heat on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon. Immediately pour through a sieve into a container and chill overnight.
3. Freeze the ice cream base based on the directions of your ice cream maker. Return to container and chill 2-4 hours or until firm.
WHIPPED CREAM
1 tsp (3g) powdered gelatin
1 tbsp cold water
1 cup (250ml) heavy cream
2 tbsp powdered sugar
Purple food coloring
1. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a larger bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved, but do not allow the mixture to boil.
2. Pour the gelatin mixture into your heavy cream while mixing. Add in a couple drops of food coloring, then mix on medium-high speed until you just achieve stiff peaks. Fill into a piping bag with a large star tip.
GARNISHES
Wafer paper
White candy melts
Dark chocolate candy melts
Purple candy melts
Edible glitter
Straws
1. Print out the guide for your glasses and cut it out to make a template. Now use this guide to cut glasses shapes out of the wafer paper: one for each float. Once you’ve cut all the wafer glasses, melt a small amount of purple candy melts and brush them onto your wafer glasses. Before the candy melts set, sprinkle them liberally with edible glitter.
2. To make the eyeballs, take a candy melt round. Using a toothpick, drop a bit of melted purple candy melts onto the centers and spread them out a bit into as round of a shape as you can. Now use another toothpick and some melted dark chocolate melts to dot on pupils. Allow to set.
3. Using leftover dabs of chocolate, attach the wafer sunglasses to your straws.
These strike me as an incredibly fun make-ahead option for a birthday party. Have the components made ahead of time and simply assemble once guests arrive!
My husband was a big fan of this float, even once it was melted. It’s pretty decadent, but hey… it’s Sugilite. Go big or go home.
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