Prepare Homemade Peppermint Syrup: In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water over medium heat, stirring until the sugar completely dissolves. Remove from heat, add 1 teaspoon of peppermint extract and a few drops of red food coloring. Let cool before storing.

Crush Candy Canes: Place peppermint candy canes in a zip-top bag and crush with a rolling pin until coarsely crushed. Set aside.

Make Fresh Peppermint Whipped Cream: In a chilled mixing bowl, whip 1 cup of heavy cream until soft peaks form. Add 2 tablespoons of powdered sugar and ½ teaspoon of peppermint extract and whip until stiff peaks form.

Chill Serving Glasses: Place your glasses in the freezer for 15-20 minutes to ensure the float remains frosty.

Assemble the Float: Scoop 2-3 large scoops of ice cream into each chilled glass, drizzle with peppermint syrup, and pour in chilled lemon-lime soda.

Garnish and Serve: Top with whipped cream, sprinkle crushed candy canes, and add a fresh mint sprig. Serve immediately.