Lemoncoco

Side Order of Homemade Ranch

Deep - Fried Pizza Slice

Pepsi

Fountain Sodas

2 Liter Soda

Pellegrino Sparkling Water

Bottled Water

Hot Tea

Coffee

Homemade Meatballs

Butter Sauce

Garlic & Olive Oil

Homemade Tomato Sauce

Lettuce, tomatoes, cucumbers, pepperoncini and carrots

House Salad

Lettuce, tomatoes, cucumbers, red onion, bell pepper, kalamata olives and feta cheese

Greek Salad

Romaine lettuce, grated parmesan cheese and homemade croutons

Caesar Salad

Lettuce, tomatoes, cucumbers, ham, salami, pepperoni, provolone, giardiniera and black olives

Antipasto Salad

Side of Mike’s Hot Honey

Side of Homemade Ranch

French fries smothered with thinly sliced ribeye meat, sautéed onions, peppers and our special homemade cheese sauce

Philly Fries

Mac & Cheese Bites

Fried Ravioli

Zucchini Sticks

Preheat a small dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, until golden and fragrant, about 3–5 minutes. Transfer half of the toasted coconut to a blender and reserve the rest for garnish.

Toast coconut

To the blender with toasted coconut, add the coconut milk, fresh lemon juice, lemon zest, granulated sugar, and sea salt. Blend on high for 30–45 seconds until very smooth and the mixture is slightly frothy.

Combine base ingredients

If using gelatin: sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom. If using agar-agar: whisk 1 tsp agar powder into 2 tbs cold water and set aside (it will be dissolved later).

Bloom gelatin

Transfer the blended coconut-lemon mixture to a small saucepan and warm over low heat, stirring, until it is just warm (do not boil), about 3–4 minutes. Stir in the honey or maple syrup. Remove from heat and whisk in the bloomed gelatin until completely dissolved (if using agar, bring the mixture to a gentle simmer for 2 minutes to activate the agar, stirring constantly).

Heat and dissolve

Pour the warmed mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any residual coconut bits and zest for an ultra-smooth finish. Use the back of a spoon to press liquid through the sieve.

Strain

Divide the strained Lemoncoco mixture into four small serving glasses or molds. Let them cool to room temperature (about 15–20 minutes), then cover loosely and refrigerate until set, at least 2 hours (gelatin) or until firm if using agar, about 1.5–2 hours.

Portion and chill

When set, top each serving with a few reserved toasted coconut flakes, a slice of fresh lemon, and 2 mint leaves. Optionally drizzle a few drops of honey over each serving for extra shine.

Garnish and finish

unsweetened shredded coconut

full-fat coconut milk

fresh lemon juice

lemon zest

granulated sugar

fine sea salt

honey or maple syrup

gelatin powder (or agar-agar for vegan)

cold water (for blooming gelatin)

fresh lemon slices

toasted coconut flakes

fresh mint leaves

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup sour cream until smooth and homogeneous.

Mix mayonnaise and sour cream

Gradually whisk in 1/2 cup buttermilk until well incorporated. The texture should be pourable but thick; if it's too thick, add hot water 1 teaspoon at a time to reach desired consistency.

Stir in the chopped fresh parsley (2 tbs), chives (2 tbs), dill (1 tbs), and the minced garlic (2 cloves). Mix thoroughly so the herbs are evenly distributed.

Add 3/4 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried onion powder and 1/2 tsp dried parsley (if using). Pour in 1 tablespoon lemon juice or white wine vinegar. Stir and taste.

Adjust seasoning as needed: add more salt, pepper, or acidity (lemon/vinegar) to balance richness. If too thick, thin with additional buttermilk or hot water, 1 tsp at a time, until desired dipping consistency is reached.

Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. For best flavor, chill 2–4 hours or overnight.

Before serving, stir and taste once more; adjust seasoning if necessary. Transfer to a small ramekin or sauce cup and garnish with extra chopped chives (1 tbs) if desired. Serve chilled as a side order for fries, wings, veggies, or sandwiches.

mayonnaise

sour cream

buttermilk

fresh parsley, finely chopped

fresh chives, thinly sliced

fresh dill, finely chopped

garlic, minced (about 2 small cloves)

black pepper, freshly ground

dried onion powder

dried parsley (optional, for extra herb flavor)

lemon juice or white wine vinegar

hot water (to thin, if needed)

fresh chives (optional, for garnish)

Lightly dust your work surface with 1/4 cup of flour. If using 1 lb of pizza dough, gently press it into a rough rectangle about 12 x 8 inches. Using a rolling pin, roll to about 1/4-inch thickness. Trim edges if needed and cut the dough into 6 equal triangular slices (like slicing a pizza). Keep the cut slices separated on a lightly floured tray so they do not stick.

Prepare dough and divide

Mix shredded mozzarella and 1/4 cup grated parmesan in a bowl. If you prefer a more sealed slice, place approximately 2–3 tablespoons of cheese on each dough triangle leaving a 1/2-inch border, fold each triangle in half from point to crust (creating a turnover) and press edges to seal well. Alternatively leave as open slices (traditional slice shape) but expect some cheese oozing during frying—you can press the edges with a fork dipped in flour-water slurry (2 tbs cold water + 1 tbs flour) to help seal. Lightly brush or pinch the crust edge to compact it. Sprinkle a pinch (about 1/8 tsp) of salt over the dough if desired.

Par-cook cheese (optional step for less leakage)

If you left slices open, divide toppings now: sprinkle about 1/3 cup shredded mozzarella across each slice and arrange pepperoni (3–4 slices per slice) if using. Leave a 1/2-inch border at the crust so the batter adheres.

Add toppings (if using open slice)

In a medium bowl whisk together 0.75 cup flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.25 tsp black pepper, and 0.5 tsp salt. In a separate bowl beat 2 eggs with 1/2 cup milk. Pour wet into dry and whisk gently until just combined into a smooth batter slightly thicker than pancake batter. If batter is too thick, add 1 tablespoon milk at a time to reach coating consistency.

Make batter

Place remaining 1/4 cup flour in a shallow dish for dusting. Have the batter in a second shallow bowl and a wire rack or tray lined with paper towels ready for draining.

Set up dredge station

Pour about 1.5 cups of neutral oil into a medium pot or deep skillet to a depth of ~1.5 inches (enough to partially submerge slices). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without browning instantly.

Heat oil

Working one at a time, lightly dust a pizza slice all over with flour (this helps batter adhere). Dip the slice into the batter, allowing excess to drip back into the bowl so you have an even coat. For folded/filled turnovers ensure the seam is well covered with batter. For extra crispness, you can double-dip: once flour -> batter -> quick flour -> batter again.

Dust and batter slices

Carefully lower the battered slice into the hot oil using tongs, placing seam side up if sealed. Fry 2–3 minutes per side until golden brown and cheese is melted (internal temperature and visual: crust golden, cheese may ooze slightly). Avoid overcrowding—fry 2 slices at a time depending on pan size. Adjust heat to maintain oil at ~325–350°F so interior cooks without burning crust.

Fry slices

Use tongs to transfer fried slices to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with 1–2 tablespoons grated parmesan and chopped fresh basil or parsley if using. Let rest 1–2 minutes; cheese will be very hot inside—allow to cool slightly before cutting or serving.

Drain and finish

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add the 14 oz crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt and 1/2 tsp sugar. Stir, bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes to thicken slightly.

Cook sauce

Taste and adjust salt or sugar as needed. Stir in 2 tablespoons chopped fresh basil at the end for freshness. Keep warm until serving. Transfer to a small bowl for dipping alongside the fried pizza slices.

Finish sauce

pizza dough (store-bought or homemade)

mozzarella cheese, shredded

parmesan cheese, grated

pepperoni slices (optional)

all-purpose flour (for dusting)

cold water

salt

large eggs

milk

all-purpose flour (for batter)

cornstarch

baking powder

garlic powder

dried oregano

black pepper

neutral oil for deep frying (vegetable, canola, or peanut)

fresh basil or parsley (optional, for garnish)

grated parmesan (for finishing, optional)

canned crushed tomatoes

olive oil

garlic, minced

red pepper flakes (optional)

sugar (optional, to balance acidity)

fresh basil leaves (optional)

In a small saucepan, combine 0.5 cup water and 0.75 cup granulated sugar and the 2 tablespoons brown sugar. Warm over medium-low heat, stirring until all sugar dissolves and the mixture is clear (do not boil vigorously). This creates a simple syrup with a touch of brown-sugar/melanoidins to mimic cola depth.

Prepare syrup base

Remove the syrup from heat. Stir in 1 teaspoon dark molasses until fully incorporated. Add 0.5 teaspoon vanilla extract, 1 teaspoon caramel color, 0.5 teaspoon cola flavoring or cola extract (if using), and 0.25 teaspoon white vinegar. Mix thoroughly. Taste carefully and adjust: more vanilla for roundness, more cola extract for cola character, or an extra 1/4 tsp vinegar for sharper tang. Let cool to room temperature.

Add flavor components

In a pitcher, add the cooled cola flavor concentrate (the entire syrup prepared above). Stir in 1 tablespoon fresh lemon juice and 1/2 tablespoon fresh lime juice. These bright acids are important to imitate the citrus top-notes in commercial cola.

Combine syrup and citrus

Add the remaining granulated sugar if the syrup needs extra sweetness (the syrup above used most sugar; if you prefer sweeter soda, dissolve up to an additional 1-2 tablespoons granulated sugar in a splash of warm water and add). This recipe assumes 0.75 cup granulated sugar and 2 Tbs brown sugar total; ensure the syrup tastes pleasantly sweet but not cloying.

Sweeten and dilute

Fill a chilled pitcher or individual glasses with 4 cups (about 1 liter) chilled carbonated water. Gently pour the cola syrup mixture into the carbonated water while stirring slowly and briefly to combine. Stir just enough to mix without flattening the carbonation. Taste and adjust: add another 1/8–1/4 tsp vinegar for more bite, or a few drops more cola extract for deeper flavor.

Carbonate

Pour the finished Pepsi-style soda over ice if desired. Garnish with a lemon or lime wedge. Serve immediately to preserve carbonation.

Serve

Store any unused cola syrup (concentrate) in an airtight container in the refrigerator for up to 2 weeks. To serve later, mix about 1 part syrup to 8 parts carbonated water (adjust to taste). Fresh citrus juice should be added at serving time for best brightness.

carbonated water (soda water)

brown sugar (lightly packed)

fresh lime juice

water (for syrup)

dark molasses

vanilla extract

caramel color (homemade or store-bought)

cola flavoring (optional — blended citrus & spice concentrate) or 100% cola extract

phosphoric acid substitute (white vinegar)

ice cubes

lemon or lime wedge

Chill the carbonated water thoroughly (best if under 40°F / 4–6°C). Measure out syrups into individual small pouring containers or ramekins so each soda can be built quickly and without cross-contamination.

chill and portion

Fill each serving glass with about 1 cup of ice cubes. If you prefer less dilution, use crushed ice or omit ice and chill the glass instead.

prepare glasses

In a 16- to 20-ounce glass over ice, add 2 tablespoons (about 1/8 cup) cola syrup. Pour 1 cup chilled carbonated water slowly down the side of the glass to preserve fizz. Stir gently one time with a long spoon to combine. Garnish with a lemon wedge or a maraschino cherry if desired. (If using the listed 0.25 cup cola concentrate total, this makes 2 servings; scale as needed.)

Classic cola (1 serving)

In a glass with ice, add 2 tablespoons lemon-lime syrup. Slowly add 1 cup chilled carbonated water, stirring gently once to combine. Squeeze a wedge of lime into the drink and drop the wedge in as garnish.

Lemon-lime soda (1 serving)

In a glass with ice, add 2 tablespoons orange syrup. Add 1 cup chilled carbonated water slowly, stir gently once, and drop an orange slice into the glass for aroma.

Orange soda (1 serving)

For a cherry cola: add 1 tablespoon cherry syrup to the cola before adding carbonated water. For a vanilla float-style soda: add 1 teaspoon vanilla syrup to the cola or root/cream base. Adjust to taste; add a maraschino cherry on top.

Cherry or vanilla variations

To create mixed fountain flavors (e.g., half cola + half lemon‑lime), add 1 tablespoon cola syrup and 1 tablespoon lemon‑lime syrup into the glass, then add 1 cup carbonated water and stir once. Taste and adjust syrup amounts in 1 teaspoon increments if needed.

Mixing blended flavors

Serve immediately after building to preserve carbonation. If syrups are stored, keep refrigerated and use within the manufacturer’s recommended timeframe. For a sweeter or stronger soda, increase syrup by 1 tsp at a time; for a lighter soda, reduce syrup or add more carbonated water.

If using fountain equipment: typical draw ratios range from 1:5 to 1:8 syrup to water depending on syrup concentration—calibrate your machine per syrup manufacturer. Always flush lines and chill water to avoid flat, warm soda.

cola syrup (concentrate)

lemon-lime syrup (concentrate)

orange soda syrup (concentrate)

cherry syrup (optional)

vanilla syrup (optional)

chilled carbonated water (soda water / club soda)

fresh lemon or lime wedges

maraschino cherry

orange slice

Place 200 g granulated sugar and 200 ml water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat. Continue stirring until all sugar dissolves and the liquid is clear, about 3–5 minutes. Do not boil vigorously.

Combine and dissolve

Remove the syrup from heat and let cool to room temperature. Transfer to a clean jar or container and refrigerate until ready to use. This yields roughly 300 ml of simple syrup.

Cool and store

Ensure 2 liters of carbonated water (soda water or seltzer) are well chilled. Cold water holds carbonation better and produces a brighter soda.

Chill the carbonated water

In a large pitcher or a clean 2-liter bottle, combine 300 ml simple syrup, 30 ml fresh lemon juice, 45 ml flavor concentrate (for example: fruit syrup, cordial, or concentrated extract such as cola, ginger, or raspberry), 1 tsp citric acid, and a pinch of salt. Stir or gently invert the sealed bottle several times to fully incorporate the citric acid and salt.

Mix base flavors

Slowly add the chilled carbonated water to the flavor mixture. If using a pitcher, pour the carbonated water in a steady, gentle stream while stirring softly with a spoon to minimize foaming and loss of carbonation. If using a 2-liter soda bottle, add the flavor mixture first, then pour in carbonated water, leaving a small headspace, and gently invert the sealed bottle 2–3 times to mix.

Combine with carbonated water

Taste the soda. If it’s too sweet, add 5–15 ml fresh lemon juice or a dash more citric acid; if too tart, add 15–30 ml more simple syrup. If flavor is weak, add up to 15 ml more flavor concentrate, mixing gently each time. Make adjustments in small increments, tasting after each.

Taste and adjust

Once mixed to taste, keep the soda cold. If using a reusable soda bottle, cap tightly and refrigerate. Serve immediately over ice for best carbonation.

Chill and carbonate retention

Prepare glasses with ice if desired. Add a sprig of fresh mint and a citrus slice to each glass. Pour soda gently to preserve bubbles.

Optional: For a fizzy presentation, pour soda down the side of the glass over ice. Serve with straws and enjoy.

carbonated water

simple syrup (see recipe)

flavor concentrate (fruit syrup or extract)

citric acid (for brightness)

water

citrus slices (lemon or lime)

Place the San Pellegrino bottle in the refrigerator for at least 2 hours before serving, or chill in an ice bucket for 20–30 minutes until cold (about 4–8°C / 39–46°F).

Chill bottle

If using ice, fill a tall glass with 3–4 fresh ice cubes. Note: adding ice will dilute carbonation slightly; for maximum effervescence serve without ice.

Prepare glass

Hold the bottle upright and twist the cap slowly to open. If using a glass bottle with a twist-off metal cap, use a bottle opener if necessary. Pour gently to preserve effervescence.

Open bottle

Tilt the glass slightly and pour the chilled sparkling water down the side to reduce foam and preserve bubbles. Fill to desired level, leaving some headspace if you plan to add a lemon wedge.