Soda Recipe

Make a quick fruit syrup

Place the chosen 1 cup of fruit (raspberries, strawberries, mango or citrus segments) into a small saucepan with 1 tablespoon granulated sugar and 2 tablespoons water. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook 4–6 minutes until the fruit softens and releases juices.

If using citrus segments, simmer 2–3 minutes just to release oils and juices; for berries or mango, simmer until soft and saucy.

Strain and cool

Remove from heat and mash lightly with a spoon or potato masher. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds and solids, pressing to extract as much liquid as possible. Discard solids. Let the syrup cool to room temperature (10–15 minutes) or chill briefly in the fridge for 5–10 minutes.

Assemble the sodas

Fill four glasses with 2 ice cubes each (or to desired level). Add 1–2 tablespoons of the prepared fruit syrup to each glass, depending on desired sweetness and intensity. Add 1 teaspoon fresh lemon or lime juice to each glass to brighten the flavor.

Pour 1 cup chilled club soda or sparkling water into each glass, pouring slowly to preserve fizz. Stir gently once with a spoon to mix syrup, citrus, and soda without flattening it.

Garnish and serve

Add a slice of citrus or a few pieces of the reserved fresh fruit to each glass and tuck in 2 mint leaves if using. Serve immediately while fizzy.

Sweetness adjustment: increase syrup amount to 2 tablespoons per glass for a sweeter soda, or dilute syrup if too intense. For a sugar-free version, use a liquid sweetener (like stevia or erythritol liquid) and skip the simple syrup step; muddle fruit directly in the glass and top with soda.

Make-ahead: prepare the fruit syrup up to 3 days ahead and keep refrigerated in an airtight jar. Add syrup to chilled soda only when ready to serve to keep carbonation.

Alcohol variation: to make a cocktail, add 1–1.5 ounces (30–45 ml) vodka, gin, or light rum per serving before adding soda.