Recipe courtesy of Giada De Laurentiis
Raspberry Ice Cream Sodas
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 8 g
- Sugar
- 61 g
- Protein
- 5 g
- Cholesterol
- 30 mg
- Sodium
- 112 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 8 g
- Sugar
- 61 g
- Protein
- 5 g
- Cholesterol
- 30 mg
- Sodium
- 112 mg
Ingredients
Raspberry Syrup:
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.
Raspberry Syrup:
Yield:
1 1/3 cups
- 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.
