The black cow, also known as a root beer float, is simply a catchy name for a classic treat. This purple and yellow cow builds on the original idea but uses pineapple juice and cassis-berry sherbet. The addition of shaved ice makes it very refreshing. It is as good as the original, but has a more vivid presentation and sophisticated taste.
In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.
Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be
Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about
The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.
Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.
© 2006 Emily Luchetti. All rights reserved.