Very Berry Sodas

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Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Homemade strawberry ice cream often is icy, but not this one. The trick is to cook the strawberries with sugar to a jamlike consistency. This reduces the moisture in the fruit and allows the sugar to coat the berries. It also increases the berry flavor. This technique can be used with most fruits with a high water content. Check the sweetness of the berries and be careful not to add too much sugar, or you will dilute the berry flavor and make the ice cream too sweet. Also, go easy when you mix the remaining sugar into the ice cream base: if it doesn’t taste sweet enough, you can easily stir in a little more. This soda is a berry explosion, with strawberries, raspberries, and blackberries. It’s the perfect sweet when you can’t resist all the berries in the market. If you can find olallieberries or boysenberries, use them in place of the blackberries. They are in the same family but are plumper and juicier.

Ingredients

Strawberry Ice Cream

  • 1 pint fresh strawberries, hulled and quartered
  • 6 tablespoons plus ¼ cup sugar
  • ½ teaspoon freshly squeezed lemon juice
  • Large pinch of kosher salt plus teaspoon
  • 2 cups heavy (whipping) cream
  • 1 cup milk

Raspberry Soda

  • 2 pints (4 cups) fresh or 24 ounces thawed no-sugar-added frozen raspberries
  • 1 cup minus 2 tablespoons sugar
  • ½ teaspoon freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • 4 cups cold seltzer water
  • ¼ cup fresh blueberries
  • ¼ cup fresh boysenberries, olallieberries, or blackberries

Method

To Make the Ice Cream

Put the strawberries, the 6 tablespoons sugar, the lemon juice, and the pinch of salt in a medium, heavy saucepan. Cook over medium heat, stirring frequently, until the strawberries reach a jamlike consistency, 20 to 25 minutes. Let cool to room temperature and refrigerate for 1 hour until cold.

Put the cream, milk, the remaining ¼ cup sugar, and the teaspoon salt in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until the liquid is almost simmering. Cool over an ice bath to room temperature. Refrigerate for 4 hours or up to overnight. Stir in the cooked strawberries. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Soda

Purée the raspberries in a food processor. Strain through a fine-mesh sieve, discarding the seeds. There should be about 2 cups purée. In a large pitcher, mix together the raspberry purée, sugar, lemon juice, and salt. Add the seltzer and stir until combined.

In Advance

The raspberry purée can be prepared and sweetened up to 12 hours before serving. Keep refrigerated. Add the seltzer and ice cream just before serving.

To Serve

Place several small scoops of strawberry ice cream and some blueberries and boysenberries in each of 6 glasses. Fill with the raspberry soda. Serve immediately, with long spoons and straws.