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Ingredients
- 1 pint raspberry sherbet
- 1 pint vanilla ice cream
- 1 1/3 cups club soda, chilled
- 1/2 cup Raspberry Syrup, recipe follows
- 1 cup fresh raspberries
- 1/2 cup orange juice
- 2 tablespoons cornstarch
- 10 ounces frozen raspberries, thawed
- 1/4 cup raspberry jam
- 1/4 cup granulated sugar
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Special equipment: 4 ice cream soda glasses, drinking straws and sundae spoons
Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla ice cream on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh raspberries. Serve immediately with straws and sundae spoons.
Raspberry Syrup:
In a small saucepan, whisk together the orange juice and cornstarch until smooth. Add the raspberries, raspberry jam and sugar. Bring the mixture to a boil over medium-low heat, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes. Pour the mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a wooded spoon to extract as much liquid as possible. Cool the syrup for 30 minutes.
Yield: 1 1/3 cups
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