Adapted by GKC, original recipe by Giada De Laurentiis
Buy pretty plastic wine glasses or champagne flutes and fun straws. The kids love them
1 pint raspberry sherbet
1 pint vanilla ice cream or frozen yogurt
1-1/3 cups club soda, chilled
1/2 cup Raspberry Syrup, recipe follows
1 cup fresh berries
Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla frozen yogurt on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh berries. Serve immediately with straws and sundae spoons.
1/2 cup orange juice
2 tablespoons cornstarch
10 ounces frozen raspberries, thawed
1/4 cup raspberry jam
1/4 cup granulated sugar
Place orange juice in a small sauce pan. Whisk in cornstarch until dissolved. Add the raspberry jam and the sugar and whisk until combined. Add the frozen raspberries with the juice and stir. Turn down the heat and cook until thickened slightly, about 10 minutes. If your children do not like pulp and seeds, strain the sauce through a sieve to get a smooth sauce.