Food recipes
Raspberry Ice Cream Sodas (Giada)
Raspberry Ice Cream Sodas (Giada) Ingredients: sherbet, orange ice creams, vanilla leavening agents, baking soda syrup, maple, canadian raspberries, raw orange juice, raw cornstarch raspberries, raw jams and preserves...
Raspberry Ice Cream Sodas (Giada)
Ingredients:
sherbet, orange
ice creams, vanilla
leavening agents, baking soda
syrup, maple, canadian
raspberries, raw
orange juice, raw
cornstarch
raspberries, raw
jams and preserves, apricot
sugars, granulated
Directions:
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.
To make the 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.
Ingredients:
sherbet, orange
ice creams, vanilla
leavening agents, baking soda
syrup, maple, canadian
raspberries, raw
orange juice, raw
cornstarch
raspberries, raw
jams and preserves, apricot
sugars, granulated
Directions:
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.
To make the 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.