Serves: Varies1) For the ice cream soda: Pour 3 tbsp of raspberry or chocolate syrup, or 1 tsp of vanilla plus 45ml double cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the soda water until the glass is three-quarters full. Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
2) For the chocolate syrup: Combine the cocoa, salt, sugar and 250ml hot water in a medium saucepan and bring to a boil. Add the coffee granules and simmer for 5 mins. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
3) For the raspberry syrup: Combine the raspberries, sugar, and lemon juice in a container. Cover and refrigerate for at least 2 hrs, or overnight. Strain the syrup into a jug, pushing down on the berries to extract all the liquid.