Very Berry Soda

Very Berry Soda

A delicious, refreshing beverage jam-packed with fresh berries and homemade ice cream.

YIELDS

6 servings

INGREDIENTS

Ice Cream

  • 1 pint fresh strawberries, washed, hulled and quartered
  • 6 tablespoons plus 1/4 cup (divided) Domino® Granulated Sugar
  • 1/2 teaspoon lemon juice, freshly squeezed
  • 1 large pinch plus 1/8 teaspoon kosher salt, divided
  • 2 cups heavy whipping cream
  • 1 cup milk

Soda

  • 2 pints raspberries
  • 1 cup minus 2 tablespoons Domino® Granulated Sugar
  • 1/2 teaspoon lemon juice, freshly squeezed
  • 1/4 teaspoon kosher salt
  • 4 cups cold seltzer or soda water, unflavored
  • 1/4 cup fresh blueberries
  • 1/4 cup fresh boysenberries, olallieberries or blackberries

INSTRUCTIONS

Ice Cream

Place strawberries, 6 tablespoons sugar, lemon juice and pinch of salt in a medium, heavy saucepan. Cook over medium heat, stirring frequently, until strawberries reach a jam-like consistency, 20 to 25 minutes.

Let cool to room temperature; refrigerate for 1 hour, until cold.

Place the cream, milk, the remaining 1/4 cup sugar and the 1/8 teaspoon salt in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until the liquid is almost simmering.

Cool over an ice bath to room temperature. Refrigerate for 4 hours, or up to overnight.

Stir in the cooked strawberries. Churn in an ice cream machine according to the manufacturer’'s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

Soda

Purée raspberries in a food processor. Strain through fine-mesh sieve, discarding seeds. There should be about 2 cups purée.

In large pitcher, mix together raspberry purée, sugar, lemon juice and salt. Add the seltzer; stir until combined.

Place several small scoops of strawberry ice cream and some blueberries and olallieberries in each of 6 glasses. Fill with the raspberry soda.

Serve immediately, with long spoons and straws.


Featured by "A Passion for Ice Cream: 95 Recipes for Fabulous Desserts," Emily Luchetti, published by Chronicle Books, San Francisco, CA, 2006.

QUICK TIP

Frozen raspberries may be substituted for fresh; use a 24-oz. bag, unsweetened, thawed.

The raspberry purée can be prepared and sweetened up to 12 hours before serving. Keep refrigerated. Add the seltzer mixture and ice cream just before serving.