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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring 3 cups raspberries, 1 cup sugar and 1 cup water to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer gently, stirring occasionally, until the mixture thickens to a syrup, about 20 minutes. Strain through a finemesh sieve set over a medium bowl, pressing on the raspberries; discard the solids. Stir the lemon juice and vanilla into the raspberry syrup.

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  • Place the remaining 1/2 cup raspberries in a medium bowl. In a small saucepan, bring the remaining 1/4 cup sugar and 1/4 cup water to a simmer over medium-high, stirring until the sugar dissolves (do not boil). Pour the mixture over the raspberries and let stand until they release their juices, about 30 minutes.

  • Divide the raspberry syrup and seltzer among 8 tall glasses; stir gently to combine. Add 2 scoops of ice cream to each glass; garnish with whipped cream and the raspberry topping.

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