Berry Blast Soda

For the berry jelly:
150 gm. raspberries, blackberries, strawberries, or an assortment of the three
1 packet lime flavored jello mix

For the drink:
1 recipe berry jelly
4 tablespoon assorted berries (chopped if the pieces are too large)
500 ml. chilled club soda
60 ml. chilled sugar syrup

Blitz the berries in a blender till well-blended but still slightly pulpy. Heat 1 cup of water and add the jello mix to it. Stir to combine making sure there are no lumps in the mixture. Add to the berry mixture, and stir thoroughly. Pour into the canister of a whipped cream dispenser. Charge with one cream charger and then shake well to distribute the nitrogen oxide thoroughly. Afternshaking, cap tightly and store in the fridge for a minimum of two hours, shaking well after everynhalf an hour to make sure the jelly does not set too well – you want it to ticken so it holds thangas from the cream chargers but what you don’t want is a solid jelly within the whipped cream dispenser.
To serve, in a tall glass, put in 1 tablespoon of the berries in the bottom. Add 1 tablespoon (15ml.) of the sugar syrup and macerate the berries with the syrup slightly so that the juices minglenwith the syrup. Add 125 ml. of the chilled club soda to this concoction, gently, to make sure thatnthe club soda does not get mixed with the berry-sugar concoction at the bottom of the glass. Now, take the berry jelly mixture out of the fridge. Shake well. Fit the mixture with a thin, long nozzle and pipe one fourth of the concoction right in the middle of the glass. Add a straw and a spoon on the side, and serve. Guests should stir together the berries with the jelly before drinking and scrape up the berries at the bottom of the drink with the spoon. The cream chargers foam and the fizzy seltzer make a great combination, but it only works if you can keep all of the layers separate and distinct.

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