So, Sunday was the “Autumnal Equinox”, aka, Summer is over and Fall has officially begun! Whoa. Crazy. Seriously, this has been one the fastest blink-of-an-eye summers that I have ever experienced.
But, I don’t want to let go of summer just yet. Or, I at least want to relish in the last fresh stuff Ā being plucked from the garden, especially when it comes to berries. And hence, comes this post of the deliciously easy Raspberry Italian Cream Soda (which can easily be converted to really any cream soda for which you might be craving).
Tam wet my appetite for Italian cream soda about a month or so ago. She made some Strawberry Italian Cream Soda for her hubby’s birthday bash and I’ve kind of been dreaming of other flavors ever since. Before then, I would get one occasionally when going to the Old Spaghetti Factory back in the days of my youth. Honestly, I liked the sodas, but I think I was more impressed that I got to keep the glass (still have a couple, btw).
Well, let me tell you, homemade Italian cream soda = way better than anything I’ve ever had in a restaurant! I mean, seriously, making a fresh berry syrup versus something that’s been sitting on the shelf for who knows how long? WIN. Not that I am against those. They are good, too. But, fresh berry flavor is phenomenal!
This is so easy to make: some ice, some of your homemade syrup (or a pre-made syrup), sparkling water, and whipping cream. Shaken, not stirred…..no, no, no. Stirred, not shaken. Well, at least I think shaking it would probably make a huge mess, but go ahead and try either way. š And btw, this recipe is easy to modify. Want a little more fizz? Go with club soda that’s a little more carbonated. Or put in a little less cream. Want to pretend to make it a little healthier? Go with half-and-half instead of cream. Not into cream at all? Leave it out.
And seriously, the homemade fruit syrup – easiest thing. Fruit, sugar, water. Boil for a little, strain, ready. You can use frozen or fresh fruit. This is a great thing to do with fruit that’s about to go bad. And you can adjust the level of sugar depending on how sweet you like it. (I’ve also read that a little more sugar will help the syrup to keep for a longer time.) I’ve put the least amount of sugar in the recipe, but adjust anywhere up to double on that amount.
I’m looking forward to trying this in blackberry next….and maybe peach…..and maybe we’ll just do a simple vanilla….oh, the possibilities!
Raspberry Italian Cream Soda
Ingredients
For the Berry Syrup:
- 1 cup raspberries
- 1/2 cup granulated sugar can go up to 1 cup if you like it sweeter and want it to store longer
- 1/2 cup water
For the Soda:
- 3-4 ice cubes
- 3 tablespoons berry syrup
- 1/2 cup sparkling water or club soda
- 1-2 tablespoons whipping cream
Instructions
To make the syrup:
-
In a small saucepan, combine raspberries, sugar, and water over medium-high heat. Bring to a boil, and let boil for 5-10 minutes.
-
Strain through a fine mesh strainer. (You can use the leftover fruit pulp over ice cream or pancakes!)
To make the drink:
-
Fill a glass with ice.
-
Add the syrup, then club soda.
-
Pour in whipping cream to top it off. Admire the beauty!
-
Stir before drinking to combine.
Recipe Notes
Change it Up:
Substitute strawberries or blackberries for the fruit syrup.
Instead of making a syrup, use a pre-purchased syrup (such as Torani brand).
Dress it Up:
Add a squirt of whipped cream and a couple of fresh berries on top to impress!
Dress it Down:
Not into cream? Leave it out completely for a simple Italian soda (sans cream).
Latest posts by Christina | Food Apparel (see all)
- HOW TO DRESS UP YOUR BLACK BEANS: 5 WAYS - July 24, 2017
- Butternut Squash Risotto with Sage and Sausage Recipe - November 22, 2016
- Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015
[…] Popping ‘em plain, on ice cream, dipped in chocolate, on a fresh spinach salad, inĀ Italian cream soda, on pancakes with a little whipped cream, macerated in lemon syrup,Ā in salsa, in cake and frosting […]