Start by making the neon pink simple syrup. Bring equal parts water and sugar to a boil, then reduce heat to low and stir in ½ a pack of frozen pitaya.* Simmer for 10 minutes, stirring occasionally, until the sugar is dissolved, the pitaya has melted, and the syrup has thickened slightly.

After ten minutes, remove from the heat and stir in vanilla extract. Then, strain the pitaya seeds out through a fine mesh sieve. Transfer the neon pink simple syrup into a heatproof container and refrigerate until cold.

When you’re ready to serve the sodas, fill a glass with 1 cup of berry sparkling water. Stir in the simple syrup and drizzle in a tablespoon of half & half.

Garnish the Neon Italian Cream Sodas with whipped cream and a cherry!