Pop Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 2 tablespoons light corn syrup (this helps prevent crystallization). Heat over medium, stirring constantly until the sugar is fully dissolved and the mixture barely simmers. Remove from heat.

Cool syrup

Let syrup cool to room temperature (about 15–20 minutes). For faster cooling, transfer to a heatproof jar and place in an ice bath, stirring occasionally. Refrigerate if not using within 30 minutes.

Add flavor

Stir 2 tablespoons fresh citrus juice (or 2 tablespoons fruit puree) into the cooled syrup. If making cream soda style, add 1 teaspoon vanilla extract. If you prefer a stronger fruit note, stir in 1 teaspoon concentrated fruit syrup or extract. Taste and adjust: add up to 1 more tablespoon of juice or 1/2 teaspoon extract for more intensity.

Strain (if needed)

If you used fruit puree or fresh citrus with pulp, strain the syrup through a fine-mesh sieve into a clean container to remove solids so the pop is clear and smooth.

Prepare glass

Fill a tall glass with about 1 cup of ice cubes and, if desired, add a slice of fruit or a sprig of mint for garnish.

Mix pop

Pour 2–3 tablespoons of the flavored syrup over the ice (start with 2 tablespoons; increase to taste). Slowly top with 1 cup (about 8 oz) cold carbonated water to preserve fizz. Stir gently once with a long spoon to combine without losing carbonation.

Adjust & serve

Taste and adjust sweetness or flavor by adding another tablespoon of syrup or a squeeze of fresh citrus if needed. Garnish with fruit slice or mint and serve immediately.

Batch instructions (optional)

To make a pitcher: mix 1 cup cooled flavored syrup with 4 cups cold carbonated water just before serving. Stir gently and serve over ice. Do not carbonate syrup and water together; add soda to maintain fizz.