Recipe of Earthquake for children

Ingredients

• For 4 tall 400 ml glasses (1.6 litres in total):
• 1 litre of pineapple ice cream (or pineapple sorbet for a lighter version), about 250 ml per glass
• 500 ml of pineapple juice, fresh or from a carton, well chilled (125 ml per glass)
• 500 ml of clear lemon-lime soda such as Sprite, 7Up or ginger ale, well chilled (125 ml per glass)
• 4 tablespoons of grenadine (1 per glass, about 15 ml); use 1 teaspoon per glass if you want it less sweet
• To garnish: 4 maraschino cherries or 4 chunks of canned pineapple
• To garnish with no added sugar: 4 thin slices of fresh pineapple
• 4 tall 400 ml glasses, chilled in the freezer for 10 minutes
• 4 wide straws and 4 dessert spoons
• Ice: 2 cubes per glass, only if the juice and the soda are not already ice cold
• Aluvión version: 4 tablespoons of berry syrup (murta, calafate or raspberry), 1 per glass, instead of the grenadine
• Version for 8 to 10 kids (2 litre jug): 2 litres of pineapple ice cream, 1 litre of pineapple juice, 1 litre of lemon-lime soda and 8 tablespoons of grenadine
• Lighter version: swap the soda for 500 ml of sparkling water and use pineapple sorbet instead of creamy ice cream
• No ice cream at home (express ice cream): 500 g of well-drained canned pineapple, frozen + 100 ml of cream or Greek yoghurt, blended and returned to the freezer for 20 minutes

Directions

1. 1

   Chill the tall glasses in the freezer for 10 minutes and take the juice and the soda out of the fridge just before assembling the drink.

2. 2

   Divide the pineapple ice cream between the glasses: one large scoop each (about 250 ml), lowering it in with the spoon instead of pressing it down.

3. 3

   Pour the grenadine down the side of each glass, 1 tablespoon per glass, so it sinks to the bottom and forms the pink layer.

4. 4

   Add the well-chilled pineapple juice, about 125 ml per glass, without stirring, letting the ice cream float on top.

5. 5

   Top up with the lemon-lime soda, pouring it over the back of a spoon held against the glass so you do not lose the bubbles or the foam.

6. 6

   Stir just once or twice from the bottom up: the ice cream should end up half melted, never liquid.

7. 7

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

8. 8

   Serve all four glasses immediately, without letting them sit: within minutes the ice cream melts and the layers are lost.

9. 9

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

10. 10

    For 8 to 10 kids, build a 2 litre jug with double the ice cream, juice and soda, 8 tablespoons of grenadine, and ladle it over chilled glasses.

11. 11

    For the lighter version, use pineapple sorbet and sparkling water instead of sweetened soda and serve with a slice of fresh pineapple.

12. 12

    For the express ice cream, blend the frozen pineapple with the cream or Greek yoghurt, freeze for 20 minutes and use it like shop-bought ice cream.