Ramune Recipe

Make sugar solution

In a small saucepan, combine 0.25 cups granulated sugar with 2 tablespoons (about 30 ml) water. Warm over low heat, stirring, just until the sugar dissolves completely (do not boil). Remove from heat and let cool to room temperature.

Add acidity and salt

Stir 0.5 tsp citric acid and a pinch of salt into the cooled sugar solution until fully dissolved. This creates the lightly tart, bright backbone typical of Ramune.

Original (lemon-lime variant)

In a small bowl, combine 0.5 tsp lemon-lime flavoring (or 0.5 tsp lemon extract) with 1 tablespoon of the cooled sugar-acid solution. Mix to integrate; set aside.

Strawberry

If preparing Strawberry, mix 0.25 cup strawberry puree or syrup with 1 tablespoon of the cooled sugar-acid solution until smooth. Taste: add the optional drop of red food coloring if you want a brighter color. Strain the puree through a fine mesh if you prefer a clearer soda.

Chill 4 cups carbonated water thoroughly so it is very cold. If your carbonated water has lost fizz, re-carbonate with a soda siphon or CO2 cartridge according to the manufacturer's instructions (see optional ingredient).

Pour the cooled sugar-acid syrup into the bottom of a clean pitcher. Add the prepared flavoring (either the lemon-lime mixture for Original or the strawberry mixture for Strawberry) and stir gently to combine.

Slowly add the 4 cups chilled carbonated water to the flavored syrup. Pour over the back of a spoon or down the side of the pitcher to preserve carbonation. Stir gently once or twice — avoid vigorous stirring to retain fizz.

Fill a serving glass with ice cubes (about 1 cup). Pour the Ramune over the ice. Garnish with a lemon wheel for Original or a fresh strawberry slice for Strawberry.

Serve immediately while very cold and fizzy. Keeps best if consumed within 24 hours; store chilled and capped to preserve carbonation.