Berries and cream are a summertime favorite. But if you puree them, add a little carbonation, dispense a puff from your whipping siphon, and cryo-freeze it, it's addictive. It's a strawberries-and-cream soda with a crisp, frozen shell and a soft, fizzy interior.br br If you don't have a centrifuge to make the strawberry juice, you can use another method to get a thin, pulp-free juice: freeze-thaw concentration, a cheesecloth, or progressively finer sieves. br Cryo-freezing takes only about 15 seconds. If you touch your tongue to the surface, it will stick for sure. So pop the cryosicles into your mouth in one bite.br br At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. br br Visit ChefSteps.com for more videos, recipes, classes, and techniques. br br Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. br br Like us on Facebook to stay updated on our latest projects. br Follow us on Instagram and Pinterest for peeks inside the daily workings of our Pike Place Market kitchen lab. br br Read our blog for inspiring ideas and behind-the-scenes updates. br Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen.