Quench Fountain Soda Recipe

Make/simple syrup

If you don't have simple syrup ready, combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves completely and mixture is clear. Remove from heat and cool to room temperature.

Juice lemons and limes fresh. Measure 1/4 cup lemon juice and 2 tablespoons lime juice and set aside.

In a large mixing pitcher, add the hulled halved strawberries, sliced cucumber, 8 mint leaves, and optional basil leaves.

Using a muddler or the back of a wooden spoon, gently muddle the fruit and herbs 6–8 times. Press just enough to release juices and aroma without completely pulverizing — you want flavor and a little texture, not a puree.

To the pitcher with muddled fruit and herbs, add the cooled simple syrup (1/2 cup), lemon and lime juices, 1/4 teaspoon orange blossom water (or a scant 1/4 tsp extract), and a pinch of fine sea salt. Stir gently to combine.

Add 4 cups of chilled carbonated water to the pitcher. Stir with a long spoon using gentle strokes to combine the flavors without flattening the carbonation. Taste and adjust sweetness (add up to 1–2 tablespoons more simple syrup) or acidity (a squeeze more lemon/lime) to your preference.

Fill two tall glasses with crushed ice (about 1 cup ice per glass). Strain the soda mixture through a fine mesh strainer into the glasses to remove seeds and large solids, pressing gently on solids to release extra liquid. Alternatively, spoon some muddled fruit into the glasses if you want more texture.

Garnish each glass with a lime wheel or lemon twist and a mint sprig. Serve immediately while fizzy.