Simple Syrup:

1. In a small saucepan, bring the water to a boil.
2. Remove the saucepan from the heat and add the Midnight Berry Tea. Steep the tea in the hot water for about 5 minutes. 
3. Strain the tea from the liquid using a fine-mesh strainer. This will leave you with a concentrated tea infusion.
4. While the mixture is still hot add the granulated sugar while stirring until the sugar completely dissolves. Continue stirring until the sugar has dissolved. 
5. Cool the syrup for a couple of hours in the refrigerator. 
6. Once cooled, pour the tea-infused simple syrup into a glass bottle for easy use. 
7. Seal the jar or bottle and store the tea simple syrup in the refrigerator. It should last for several weeks.

Float:

1. Place two generous scoops of vanilla ice cream into a cold glass. 
2. Slowly pour the Topo Chico over the ice cream, be careful NOT to pour the Topo Chico in too quickly. The carbonation will make the ice cream foam. 
3. Top the float with a splash (about 1 tablespoon) of midnight berry simple syrup and watch it go from a deep plum color to a creamy light blue. 
4. Serve the float immediately while it's still bubbly and frothy.