Ice cream sodas

  • For the ice cream sodas
  • Raspberry syrup, recipe follows
  • Chocolate syrup, recipe follows
  • Pure vanilla extract
  • Double cream, chilled
  • Soda water, chilled
  • Vanilla ice cream
  • Strawberry ice cream
  • Chocolate ice cream
  • Coffee ice cream
  • For the chocolate syrup
  • 90g cocoa powder, sieved
  • Pinch of salt
  • 300g caster sugar
  • 1/2 tsp instant coffee granules
  • 1 tsp vanilla extract
  • For the raspberry syrup
  • 250g fresh raspberries, sliced in half
  • 100g caster sugar
  • Juice of 1 lemon
1) 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.

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