Tossed Salads and Scrambled Eggs

DRY Soda and Jeni’s Splendid Ice Creams

Posted on: Friday 01 July 2011

I have a clear memory of my first spider. No, not an arachnid! The Australian slang term for ice cream float or ice cream soda is spider. I was about six or seven and at a hotel lobby café. My aunt ordered the drink for me and I slurped the sugary, fizzy concoction with delight.

After some errands, I visited the DRY Soda tasting truck to sample some of their flavours. The website has a profile on each of the flavours detailing characteristics, pairing ideas, mixology and nutrition facts, and there are also food and cocktail recipes.

I had a shot each of juniper berry, lemongrass and rhubarb. Unfortunately they were out of blood orange that day. The other flavours are vanilla bean, cucumber and lavender. The carbonated drinks are light and thirst quenching, with the flavours gently infused.

Used in Asian cuisines, lemongrass is common in curries and soups. Bold citrus tones made the lemongrass DRY Soda a highlight.

I returned later for a free ice cream float, a joint event with Jeni’s Splendid Ice Creams. On a dull day, the cherry Lambic sorbet and vanilla bean DRY Soda float was happiness distilled in a cup. A tangy, effervescent mix, it was sweet and tart, and fragrant with vanilla and mint. A refreshing treat, it was the essence of summer!

Jeni Britton Bauer is on a tour to promote her cookbook, Jeni’s Splendid Ice Creams at Home. I spoke with her briefly and she was charming! We share a love for the now defunct Australian Vogue Entertaining + Travel magazine. I sadly had to recycle my collection when we moved countries but Jeni still has hers.

Jeni kindly signed my purchased copy of her cookbook. I don’t have an ice cream machine (yet!) but I’m enjoying reading Jeni’s ice cream stories, flavour descriptions, and learning about the ingredients and techniques. The recipes are divided into spring, summer, autumn and winter – produce is seasonal, ice cream is not!


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