Recipe of Earthquake for children

Ingredients

• 1 liter of pineapple ice cream (or pineapple sorbet), about 2 large scoops per glass
• 500 ml of pineapple juice, fresh or store-bought, well chilled (125 ml per glass)
• 500 ml of clear lemon-lime soda (Sprite, 7Up or ginger ale), well chilled (125 ml per glass)
• 4 teaspoons of grenadine (or cherry or raspberry syrup), 1 per glass
• 4 tablespoons of berry syrup for the aluvión version (optional)
• 4 maraschino cherries and 4 pineapple chunks to decorate (optional)
• 4 tall glasses, 400-500 ml, well chilled
• 2-3 ice cubes per glass, only if the juice or soda are not already ice cold

Directions

1. 1

   Chill the tall glasses in the fridge for at least 15 minutes before serving; if you are short on time, add 2-3 ice cubes to each one.

2. 2

   Divide the pineapple ice cream between the glasses: 2 large scoops each (about 200 g), without pressing it down.

3. 3

   Pour 1 teaspoon of grenadine down the side of each glass so it settles at the bottom and the layers show.

4. 4

   Add the well-chilled pineapple juice, about 125 ml per glass, filling roughly three quarters of the glass without stirring.

5. 5

   Top up with the lemon-lime soda or sparkling water, pouring over the back of a spoon so the foam does not spill.

6. 6

   Stir just once or twice with a long spoon: the ice cream should be half melted, never liquid.

7. 7

   Garnish with a maraschino cherry or a pineapple slice and serve right away with a spoon and a wide straw.

8. 8

   For the aluvión version, swap the grenadine for 1 tablespoon of berry syrup and repeat the same steps.