Drinks, Tipple Thursday

Raspberry Cream Soda

Let’s pimp up some shop bought cream soda!

Raspberry Cream Soda 3 | The Pink Rose Bakery

I confess, I have been a little lazy with regards to Tipple Thursdays the past few weeks. Not a cocktail in sight. But the truth is that I haven’t really been in the mood for drinking alcohol, no matter how small the quantity.

Sometimes I do make up drinks for photographing without the alcohol element, as long as it doesn’t affect how it looks. But right now I am all about soft drinks, tea, infused water and the occasional chocolate milkshake.

There’s nothing wrong with that though.

Raspberry Cream Soda 2 | The Pink Rose Bakery

With all of that in mind, let’s move on to this weeks drink – raspberry cream soda. It’s like liquid raspberry ripple ice cream!

Because raspberries aren’t technically in season yet the ones in the shops are a little on the sharp side, which counteracts the sweetness of the cream soda brilliantly. However in a few months time the sweetness of the fruit will be just as delicious in this.

Raspberry Cream Soda 1 | The Pink Rose Bakery

Also, can we just talk for a minute about trying to photograph frothy bubbles? Nightmare. I hadn’t expected the cream soda to froth up quite so much, but boy, do you have to be quick with the camera otherwise as it dissipates it leaves a horrid scum behind on the glass. Horrid in terms of photography, not horrid in terms of flavour. Don’t want that comment to put you off . . .

Raspberry Cream Soda - peeking raspberry | The Pink Rose Bakery

Raspberry Cream Soda

Ingredients:

  • A handful of fresh raspberries, plus a couple of decoration (optional)
  • Cream Soda

Method:

  1. Place the raspberries in a bowl and using a fork, mash them to a pulp. I found a fork better for this than a blender, not just because of the small quantity but also because I didn’t want to break up the seeds in any way as they may have added a bitterness to the fruit.
  2. Pass the mashed raspberries through a fine sieve (like a tea strainer) to collect the juice. Discard the pulp and seeds.
  3. Pour the juice into a glass and top up with cream soda. accessorise with a couple of fresh raspberries if you wish.

© The Pink Rose Bakery 2015

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