Soft Drinks Recipe

Make cola syrup

In a small saucepan combine 250 ml water and 200 g sugar. Bring to a low simmer over medium heat, stirring until the sugar dissolves to form a clear syrup (about 3–5 minutes). Add the cinnamon stick, star anise and a pinch of the nutmeg. Lower the heat and simmer gently for 5 minutes to infuse the spices. Remove from heat and let steep 10 minutes.

Strain the syrup through a fine mesh sieve to remove solids into a clean container. Stir in 10 ml caramel color, 5 ml vanilla extract, 3 ml citrus oil blend, 15 ml fresh lime juice and 2.5 g citric acid until fully incorporated. Taste and adjust acidity or sweetness: add up to 5 ml more lime juice or a pinch more citric acid for brightness, or a little more syrup if sweeter is desired.

Chill syrup completely in the refrigerator (at least 30 minutes). When ready to assemble, gently pour 250–300 ml of the cola syrup into a 2-liter bottle or pitcher, then slowly add 1.75 liters of cold carbonated water. Stir gently once to combine — avoid vigorous stirring to preserve carbonation. Taste and adjust: add a little more syrup for stronger flavor or dilute with cold water if too sweet. Serve over ice if desired.

Storage: keep unused syrup refrigerated in a sealed container up to 10 days. Mix syrup with carbonated water just before serving for best fizz.

Make ginger syrup

Peel and finely grate or thinly slice 60 g fresh ginger. In a saucepan combine the ginger, 250 ml water and 150 g sugar. Bring to a simmer and cook 6–8 minutes until fragrant and syrup has reduced slightly. Remove from heat and let steep for 15 minutes for a stronger ginger flavor.

Strain the ginger syrup through a fine mesh sieve, pressing on solids to extract as much liquid and flavor as possible. Allow the syrup to cool to room temperature, then chill in the refrigerator if not using immediately.

To assemble a 1-liter batch: pour the cooled ginger syrup (about 200–225 ml depending on concentration) into a pitcher. Add 30 ml fresh lime juice and 1 tsp lime zest. Slowly add 700 ml chilled carbonated water and stir gently to combine. Taste and adjust: add more syrup if you want it spicier/sweeter or a touch more lime for brightness.

Serve over ice with optional fresh mint leaves and a lime wedge. Store leftover syrup refrigerated up to 7–10 days.

Make fruit syrup

If using whole fruit, puree 200 g fruit in a blender until smooth. In a small saucepan combine the fruit purée, 100 ml water and 80 g sugar. Heat gently and simmer 3–5 minutes to dissolve sugar and concentrate flavors. Remove from heat and let cool slightly.

Strain the purée through a fine mesh sieve if you prefer a smooth soda (optional). Stir in 15 ml fresh lemon juice to brighten the flavor. Chill the fruit syrup fully before using (at least 20–30 minutes).

To assemble: pour about 200–250 ml fruit syrup into a pitcher, add 700 ml chilled carbonated water and stir gently to combine. Taste and adjust sweetness or dilution: add more syrup for stronger fruit flavor or more carbonated water for lighter soda. Add ice and optional fresh herbs when serving.

Storage: keep leftover fruit syrup refrigerated up to 5 days. Mix with carbonated water just before serving for best texture and fizz.