Raspberry Ice Cream Soda recipe

Raspberry Ice Cream Soda

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This ice cream soda has a raspberry puree made with 4 cups of red raspberries. With part of it cooked on the stove to concentrate the flavor, it gives this soda a nice raspberry punch. It’s a perfect way to use fresh raspberries, and if they’re not in season, frozen berries will work well too. I’ve noticed quite a variation in the tartness of the berries when I’ve made this, so adjust the sugar to your taste. The most important part of this recipe is the proportion of raspberry puree to club soda. Too much club soda will make the ice cream soda taste salty. We’ve tried to create just the right balance between the two. The amount of ice cream is not as important. One or two scoops work equally well. That too is a matter of your own preference.

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Raspberry Ice Cream Soda


  • 4 cups raspberries
  • 3 tablespoons water
  • 2/3 cup sugar
  • Club soda or seltzer water, chilled
  • Vanilla ice cream


Put the berries and water in a blender and puree until smooth. Place a mesh strainer over a bowl. Pour the raspberry puree into the strainer and press the mixture against the bottom and the sides with the back of a spoon to release as much juice as possible. Occasionally scrape the bottom of the strainer to get any excess liquid that collects underneath. Once finished, discard the seeds.

Take about 3/4 cup of the berry mixture and place it in a saucepan with the sugar. Simmer over medium heat until the sugar dissolves. Remove from heat and cool. Add this to the rest of the berry mixture and stir to combine.

Pour 1/4 cup plus 2 tablespoons raspberry sauce into a tall glass and add 1/2 cup club soda. Stir well. Add 1 or 2 scoops of ice cream.

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