Pour 3 tbsp of Raspberry or Chocolate Syrup or 1 tsp vanilla plus 3 tablespoons heavy cream in tall ice cream soda glass. Whisk with fork, then slowly, while still whisking, add club soda until glass is 3/4 full. Add 2 scoops of ice cream, add soda
to the top of glass & serve with spoon & straw.
Chocolate Syrup:
Combine cocoa, salt, sugar & 1 c water in medium saucepan & bring to boil. Add coffee granules & simmer for 5 minutes. Pour syrup into bowl, add vanilla, cover, refrigerate until use.
Raspberry Syrup:
Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.
Originally Submitted
3/10/2007
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