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Topic: Virgin Soda Syrups...with recipes!  (Read 8207 times)
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Calabaza
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« on: September 18, 2012 01:11:23 PM »

I love Italian sodas and was deeply saddened when I developed an allergy to the one flavor of syrup I liked and was sold nearby. Fortunately I ran across this site (ETS: I had a link there but it's broken Sad )and used a lot of the tips to make a batch of my own, safe-for-me strawberry-lemon syrup. Delicious! And it lasted for 2 months until I ran out yesterday. Right away I made a batch of raspberry-lime. Also delicious!


Isn't it pretty? I opted for no ice, milk or whipped cream. Just sparkling water and syrup. It's that good!

For both batches I used the site's tip and added 1/2 teaspoon of citric acid (often used for canning) to help it keep.

Here's the strawberry-lemon recipe I came up with:
1 bag of frozen strawberries
Peeled zest of 1 lemon (just take a veggie peeler to it. Try not to get the white under layer! It's bitter.)
2 cups of sugar (the site said to reduce the amount of sugar based on the sweetness of the fruit. I think strawberries are pretty sweet so I started with a cup and half. It tasted like jam.)
1 1/2 cups water
1/2 teaspoon citric acid
the lemon's juice

For the raspberry-lime:
1 bag frozen raspberries
peeled zest of 2 limes (Mine were small. Adjust to taste.)
2 cups of sugar
11/2 cups water
1/2 teaspoon citric acid
Juice of 1 of the limes

For both I brought all the ingredients except the juice to a boil then let it simmer for about 20 minutes. Next I put it through a cheesecloth-lined sieve over a glass bowl, mashing the simmered-mixture with the back of a spoon to help the juices leak through the sieve into the bowl. Once the syrup cooled a bit it was into a bottle with the juice then into the fridge. Easy-peasy and yummy! Different than store-bought, but excellent nonetheless. And it makes a lot:


I've already used about an inch and that's a 33 ounce (I think) bottle.

These are so quick, easy and, as far as I can tell, pretty much fool-proof just like the link says. Make up your own, check the link for more recipes and tips and feel free to use mine too. Cheers!
« Last Edit: June 12, 2013 06:10:12 PM by Calabaza » THIS ROCKS   Logged

ysmeine
« Reply #1 on: September 18, 2012 01:26:49 PM »

I've made these before and have even tried splenda instead of sugar. I have a rubbarb in the fridge that I accidentally over cooked, it tastes like baked apple. I'll have to check out that site you mentioned.
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MissingWillow
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« Reply #2 on: September 18, 2012 01:54:40 PM »

These look terrific, thanks for sharing!
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Calabaza
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« Reply #3 on: September 18, 2012 02:54:12 PM »

Thanks for the comments!  Smiley
I'd be interested to hear how a rhubarb one turns out.
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StickerChic87
« Reply #4 on: September 18, 2012 09:29:03 PM »

These sound SO good!
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« Reply #5 on: September 20, 2012 03:59:26 PM »

Aww, thanks, Sticker! I wish I could send you some. You should try making it!
« Last Edit: September 20, 2012 04:00:41 PM by Calabaza » THIS ROCKS   Logged

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« Reply #6 on: September 21, 2012 04:09:49 PM »

Thank you so much for sharing!  Looks very refreshing.
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« Reply #7 on: September 22, 2012 11:49:12 AM »

I love Italian sodas and will definitely be trying this recipe out, thanks for posting it!
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Calabaza
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« Reply #8 on: September 22, 2012 02:14:39 PM »

I love Italian sodas and will definitely be trying this recipe out, thanks for posting it!
Great! I hope you like it! You might want to add more syrup to the water than I do, FYI. It'll be more like an Italian soda than flavored water then.  Smiley
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« Reply #9 on: September 22, 2012 10:25:56 PM »

I find regular soda waaay too sweet and always end up adding more club soda to it anyway so this is a win win solution for me! 
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