Sep 02 2026
Restaurants›GameTime Miami›Soft Beverages Recipe

Soft Beverages Recipe

Inspired by GameTime Miami
Time1h
Serves8

Make Soft Beverages Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Classic Lemonade

Sparkling Raspberry Lime Soda

Iced Hibiscus Tea (Agua de Jamaica)

Creamy Vanilla Milkshake (non-alcoholic)

Method

Classic Lemonade

  1. 1

    Make simple syrup

    In a small saucepan combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring until sugar dissolves. Once clear, remove from heat and cool to room temperature (about 10 minutes).

  2. 2

    Juice lemons

    While syrup cools, juice enough lemons to yield 1.5 cups (about 6–8 medium lemons). Strain seeds and pulp if you prefer a smoother lemonade.

  3. 3

    Combine and chill

    In a pitcher, combine the cooled simple syrup, lemon juice, and remaining 5 cups cold water (adjust to taste for sweetness/strength). Stir well. Refrigerate for at least 30 minutes to meld flavors.

  4. 4

    Serve

    Fill glasses with ice. Pour lemonade over ice, garnish with lemon slices and mint sprigs if using. Yield: about 8 servings (depending on glass size).

Sparkling Raspberry Lime Soda

  1. 5

    Prepare raspberry puree

    Place raspberries and 2 tablespoons of the simple syrup (or a bit of the listed 1/2 cup) in a blender and pulse until smooth. Strain through a fine mesh sieve into a bowl to remove seeds, pressing gently to extract juice. You should have roughly 3/4 cup raspberry puree.

  2. 6

    Mix lime and sweetener

    In a pitcher combine the raspberry puree, fresh lime juice and the remaining simple syrup (or adjust to taste). Stir to combine.

  3. 7

    Add sparkling water and serve

    Just before serving, add chilled sparkling water and gently stir once to keep the carbonation. Fill glasses with ice, pour soda, and garnish with lime wheels. Serve immediately. Makes about 4 servings.

Iced Hibiscus Tea (Agua de Jamaica)

  1. 8

    Steep hibiscus

    Bring 8 cups water to a boil. Remove from heat, add dried hibiscus flowers, cover and steep for 10–15 minutes depending on desired strength (longer = more tart and floral).

  2. 9

    Sweeten and cool

    Strain the hibiscus infusion through a fine mesh sieve into a heatproof pitcher to remove petals. While still warm, stir in 3/4 cup sugar (or honey) until fully dissolved. Taste and adjust sweetness. Cool to room temperature, then refrigerate until cold (about 1 hour).

  3. 10

    Serve

    To serve, fill glasses with ice, pour chilled hibiscus tea, and add a slice of fresh orange for brightness. Makes about 6–8 servings.

Creamy Vanilla Milkshake (non-alcoholic)

  1. 11

    Blend

    Add 3 cups vanilla ice cream, 1 cup whole milk, and 1 tsp vanilla extract to a blender. Blend on high 20–30 seconds until smooth and creamy. For a thicker shake, use less milk; for thinner, add up to 1/2 cup more milk.

  2. 12

    Serve

    Pour into chilled tall glasses. Top with whipped cream and a maraschino cherry if desired. Serve immediately. Makes 2 large or 3 small servings.

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