INGREDIENTS1 pint raspberry sherbet
1 pint vanilla ice cream
1 1/3 cups club soda
1 cup fresh raspberries
1/2 cup raspberry syrup (recipe follows)
RASPBERRY SYRUP1/2 cup orange juice
2 T. corn starch
10 oz. frozen raspberries, thawed
1/4 cup raspberry jam
1/4 cup sugar
.Pour orange juice in to a sauce pan and stir in cornstarch. Mix until cornstarch is dissolved. Add the rest of the ingredients. Bring to boil, stirring often. Reduce heat to medium low and simmer for 5 minutes. Remove from heat. Pour the mixture through a fine strainer, pressing on the solids with a wooden spoon to extract as much liquid as possible. This removes the seeds and creates a smooth, velvety sauce.
In a soda glass, add 1 scoop vanilla ice cream and 1 scoop raspberry sherbet. Pour club soda on top and then drizzle 2-3 tablespoons of the sauce down in to, and on top of the soda. Top with fresh raspberries. Serve immediately. Divine!