We’ve jumped straight from winter into summer. Last week we had snow. Really. This week. Hot. Some days unbearable. Humid. Sticky. Wet. Nothing to do with rain. I wish it would. Truthfully, it’s devilish. We retreat. Our home is a cool cave. Dark. Pleasant. I have my own devilish tricks. The kind where comfort meets pleasure. Cream. Ice. Bubbles. An incredible sweet treat with a lovely mouthfeel. Liquid ice cream.
Feel free to use coconut or almond milk in place of the dairy. The raspberry syrup will be enough to make about 12 French sodas. We keep it on hand all year round for using over pancakes, waffles, dutch babies, and of course pouring into French soda. I heard about French soda for the first time here. Where they use 1/2 and 1/2 with half the amount of syrup. Raspberry syrup is sweet but also very tart so we use a full oz and use cream to give balancing richness and don’t mind the extra creamy mouthfeel at all.
Raspberry French Soda
Liquid ice cream. Like drinking a creamsicle.
- 1 oz Raspberries Syrup
- 1 oz cream
- 6 oz sparkling water
- crushed ice
Fill a large glass halfway with crushed ice.
Spoon the raspberry syrup over the ice.
Pour 6 oz sparkling water into the glass.
Pour the cream on top. Serve with a spoon for mixing.
Thinner than a jam but still using whole fruit, this syrup is perfect for over pancakes, Dutch babies, or as the syrup in French sodas.
- 12 oz frozen raspberries
- 10 oz sugar
In a medium-sized saucepan add the frozen raspberries and sugar.
Cook over low heat until the berries are melted and the sugar is dissolved.
Turn up the heat to medium-high and bring mixture to boil. Allow mixture to boil about 2 minutes.
Remove from heat. Cool completely. Store in an airtight container in the fridge for up to a month.