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Raspberry-Rose Ice-Cream Soda
(recipe, Adam Ried)
In this recipe as well as in the Ginger-Mango-Lime Float, you can substitute honey for the agave nectar, but it’s thicker and therefore a little more difficult to incorporate.
- ¼ cup fresh or thawed frozen raspberries
- 1 Tbsp. agave nectar
- 1 cup cold seltzer
- ½ tsp. rosewater
- 1 large scoop (about ½ cup) vanilla ice cream
- 1 large scoop (about ½ cup) raspberry sorbet
- Mash all but one or two of the raspberries with the agave and a few grains of salt in a large (about 16 ounces) well-chilled glass. Add about ¾ cup seltzer and the rosewater and stir gently to distribute the mashed raspberries. Add the ice cream and remaining seltzer, and with a spoon push the ice cream down into the liquid once or twice. Top with the sorbet and remaining raspberries and serve immediately with a straw.