- 125g fresh raspberries, plus extra, to serve
- 1 tsp Queen Organic Vanilla Bean Paste
- 2-4 tbsp icing sugar
- 4 scoops vanilla bean ice cream
- Soda water
Wash raspberries and place them in a small saucepan, along with 2 tbsp of the sugar, and 1 tbsp of water.
Cook raspberries over a low heat, stirring often, until the berries have wilted and broken down and the mixture is quite liquid.
Pass raspberry mixture through a sieve, pressing and scraping to get all the raspberry flesh through, but leaving the seeds behind.
Carefully taste the raspberry syrup (it may be hot), and add more sugar if desired. Cover mixture and place in the fridge to chill.
To serve, place two scoops of ice cream into two tall glasses, and pour raspberry syrup over the top.
Pour over the soda water to fill the glasses, and serve topped with a few extra raspberries and a paper straw.