Sodas Recipe

Basic 1:1 Simple Syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until the sugar is fully dissolved and the mixture is just under a simmer (about 3–5 minutes). Remove from heat.

Ginger-Infused Syrup

While the sugar dissolves (same saucepan or separate), add the sliced ginger to the sugar-water so the flavor infuses as it cools. Let steep for 20–30 minutes, then strain out the ginger. Cool to room temperature and store in a sealed container in the refrigerator.

Mint and Lime Variations

For mint syrup: bruise the 10 mint leaves lightly (clap between hands or crush gently) and add to the hot sugar-water after removing from heat. Steep 15–20 minutes, then strain and cool. For lime syrup: add 1 tbsp fresh lime zest to the hot syrup, steep 10–15 minutes, then strain and cool.

Berry Purée

Place 1 cup strawberries and 1 cup raspberries in a blender or food processor. Add 2–3 tbsp of the basic simple syrup (adjust sweetness to taste). Blend until smooth. Strain through a fine mesh sieve or chinois to remove seeds and coarse pulp if a clear soda is preferred. You should have about 1 to 1 1/4 cups of strained purée.

Citrus & Vanilla Mix

In a small bowl, combine 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice, 1/2 cup fresh orange juice and 1 tsp vanilla extract. Taste and adjust: add 1–2 tbsp of simple syrup if you want it sweeter or a little more citrus if you want brighter flavor.

Coffee-Style Base (Cola-ish)

Combine 1/2 cup cold brewed coffee with 2 tbsp of basic simple syrup and 1/2 tsp vanilla. Add a pinch (1/8 tsp) cinnamon or a few drops of orange juice if desired for complexity. This creates a dark, bittersweet base suitable for mixer-style sodas.

Chill: Ensure all components (syrups, purée, club soda) are well chilled before assembling for best carbonation retention.

Single Serving: Berry Soda

In a tall glass, add 2–3 tbsp strained berry purée and 1 tbsp ginger syrup (optional for spice). Fill glass halfway with ice cubes. Pour 1 cup (8 fl oz) chilled club soda over the purée and stir gently once to combine. Taste and add extra simple syrup (1/2 tbsp increments) if you want it sweeter. Garnish with a mint sprig and a lemon wheel.

Single Serving: Citrus Vanilla Soda

In a glass, combine 2 tbsp citrus & vanilla mix with 1 tbsp lime or mint syrup if using. Add ice, then top with 1 cup cold club soda. Stir gently. Garnish with a lime wheel and mint.

Single Serving: Coffee/Cola-Inspired Soda

Add 2–3 tbsp of the coffee-style base to a glass with ice. Top with 3/4 to 1 cup club soda depending on desired strength. Add 1–2 dashes of bitters if using. Stir gently and garnish with an orange wheel.

Pitcher Method (about 6 servings): In a pitcher, combine 1 cup strained berry purée or 3/4 cup citrus mix (or a mix of bases to taste) with 1/2 cup chilled simple syrup (adjust to sweetness preference). Add 6 cups chilled club soda and stir gently to combine just before serving to preserve carbonation. Serve over ice with garnishes.

Storage: Store unused syrups in sealed jars in the refrigerator up to 2 weeks (ginger may be best used within 1 week). Fruit purées keep 2–3 days refrigerated. Mix individual sodas just before serving for best fizz.