Adapted from "Four Star Desserts" (HarperCollins, 1996) by Emily Luchetti. Published in Cook's Illustrated magazine, July/August 97.
fresh lemon juice
vanilla ice cream
Combine puree with 1/3 cup sugar, lemon juice, and salt in a medium bowl. Mix to dissolve sugar. Mix 1/4 cup of the berry mixture with 1 cup seltzer in each of four tall pilsner-style glasses. Garnish with 1 scoop of ice cream. Garnish idea: use a few fresh raspberries on top of ice cream. Drink up!
Puree the raspberries with 2 Tbl. sugar in blender or food processor fitted with metal blade. Strain mixture through sieve, pressing on solids to release juice (should yield about 1 cup).