Let’s pimp up some shop bought cream soda!
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.
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.
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
- A handful of fresh raspberries, plus a couple of decoration (optional)
- Cream Soda
- 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.
- Pass the mashed raspberries through a fine sieve (like a tea strainer) to collect the juice. Discard the pulp and seeds.
- 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