Very Berry Soda
CATEGORIES:
- beverages
- frozen dishes
- summer
- dessert
- granulated sugar
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.
