- Prep:
- 10 min
- Serves:
- 2
Ingredients
- 1 cup (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
Method
-
Step 1
Wash raspberries and place them in a small saucepan, along with 2 tbsp of the sugar, and 1 tbsp of water.
-
Step 2
Cook raspberries over a low heat, stirring often, until the berries have wilted and broken down and the mixture is quite liquid.
-
Step 3
Pass raspberry mixture through a sieve, pressing and scraping to get all the raspberry flesh through, but leaving the seeds behind.
-
Step 4
Carefully taste the raspberry syrup (it may be hot), and add more sugar if desired. Cover mixture and place in the fridge to chill.
-
Step 5
To serve, place two scoops of ice cream into two tall glasses, and pour raspberry syrup over the top.
-
Step 6
Pour over the soda water to fill the glasses, and serve topped with a few extra raspberries and a paper straw.
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