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Raspberry Italian Cream Soda
Sweet, colorful and topped with tons of whipped cream and delicious berries
12 oz carton of raspberries, save a few for toppings
1 cup water
1 ½ cup sugar
Rinse the raspberries and add them to your Aroma Pressure Cooker along with 1 cup of water. Set your pressure cooker to high and cook for 12 minute. Once finished, open using the natural release method.
Using a mesh strainer, separate the berries from the juice. Measure the amount of juice produced and add your juice back into your pressure cooker. Add the same amount of sugar to your pressure cooker and select the Brown function to create a simple syrup. Stir the mixture until all sugar granules have dissolved. Transfer the syrup into a bowl and place it in the refrigerator to cool.
In a glass, combine ¼ cup of the cooled syrup, 1 cup club soda and 2 tablespoons cream. Top with whipped cream and berries.
For a dairy free option, simply omit the cream for a classic Italian soda.