Fish Tank Recipe

Make simple lemon base

In a pitcher, stir together the fresh lemon juice and granulated sugar until the sugar begins to dissolve. Add 2 cups cold water and continue stirring until the sugar is fully dissolved.

Stir in the blue raspberry syrup (or 3 tbs blue curaçao if making alcoholic) until the lemonade is evenly colored a bright blue.

Fill serving glasses with ice cubes (about 1/2 cup ice per glass). Pour lemonade into glasses, filling each about three-quarters full. Top each glass with 2–3 tablespoons of club soda (or lemon-lime soda) to add fizz; gently stir once to combine.

Prepare gummy float

If using spirits, lightly brush or sprinkle 2 tsp spirits over the peach gummy rings in a small bowl to give them a grown-up flavor (optional). Thread three peach gummy rings onto a cocktail pick or short skewer to create a 'floatie' ring. Repeat as desired.

Scoop 1 generous scoop of vanilla ice cream (or lemon sorbet) and gently place it on top of the fizzy lemonade so it floats. The ice cream will foam slightly with the soda for a classic float effect.

Arrange 1–2 gummy fish in the glass so they appear to be 'swimming' around the ice cream. You can press a gummy fish partially onto the side of the glass or rest it on the ice cream. Place the gummy peach ring floatie on top of or beside the ice cream scoop.

Garnish each glass with a lemon wheel on the rim and a mint sprig tucked beside the float. Sprinkle a light pinch (about 1/8–1/4 tsp) of edible glitter over the ice cream for a shimmering 'aquatic' effect, if using.

Serve immediately with a straw and a long spoon to scoop the float. If preparing for a party, assemble lemonade ahead and keep chilled; add soda, ice cream and gummy garnishes just before serving so the float stays fizzy and the gummies retain shape.