Ramune Recipe
Make Ramune Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
Carbonation & Assembly
Garnish & Optional Flavors
Method
Syrup
- 1
Make a 1:1 simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring constantly just until the sugar fully dissolves and the liquid is clear (do not boil vigorously). This should take about 3–5 minutes.
- 2
Flavor the syrup
Remove the saucepan from heat. Stir in 2 tablespoons fresh lemon juice, 1/2 teaspoon citric acid, and 1 teaspoon finely grated lemon zest until evenly incorporated. Taste and adjust: add up to another 1/4 tsp citric acid or an additional tablespoon lemon juice if you prefer a tarter profile.
- 3
Cool and chill
Let the syrup cool to room temperature (10–15 minutes), then transfer to a covered container and chill in the refrigerator until cold (at least 20 minutes). The chilled syrup can be kept refrigerated for up to 1 week.
Carbonation & Assembly
- 4
Prepare bottles and carbonated water
Chill the carbonated water and the Ramune bottles until very cold. Cold liquid retains carbonation better and reduces foaming when you assemble. If you have a soda maker, carbonate 1 L of cold water to a high level of carbonation; if using store-bought sparkling water, ensure it is well chilled and unopened until use.
- 5
Measure syrup per bottle
For each 250 ml Ramune bottle, add 2 tablespoons (about 30 ml) of the chilled lemon syrup into the bottle. This yields a balanced sweetness and citrus tang; adjust to 1–3 tablespoons per bottle to taste. (With the recipe quantities above you'll have extra syrup for later use or additional bottles.)
- 6
Add carbonated water slowly
Slowly pour 250 ml of very cold carbonated water into each bottle over the inside wall or down a spoon to minimize agitation and foaming. Leave a little headspace — fill just to the neck so the marble can move freely when opened.
- 7
Open Ramune (Codd-neck) bottles
If using Codd-neck Ramune bottles: remove the plastic seal and place the plastic plunger (usually provided with the bottle) over the top opening. Press firmly and quickly straight down to dislodge the glass marble into the bottle's chamber. You should hear a pop as carbonation releases—do this over a sink the first time to avoid spills. After opening, tilt the bottle slightly when drinking so the marble rests in the chamber and does not block the flow. If you are not using Codd-neck bottles, pour the drink into ice-filled glasses and skip the plunger step.
Garnish & Optional Flavors
- 8
Add optional flavors
For a flavored variation, add 1–2 teaspoons of the optional flavored syrup (strawberry, melon, yuzu, etc.) to a bottle in addition to or instead of part of the lemon syrup before adding the carbonated water. Mix gently by tipping the bottle; avoid shaking to preserve carbonation.
- 9
Serve with garnish
Serve the Ramune bottles chilled. If serving in glasses, fill glasses with ice (to taste), pour the drink over ice, and garnish each glass with a sprig of fresh mint and a slice of strawberry on the rim. If serving from the bottle, tuck a mint sprig into the neck or float a thin strawberry slice on top of the liquid in the glass after pouring.
- 10
Storage note
Unused chilled syrup can be stored in the refrigerator for up to 1 week. Once a Ramune bottle is opened, consume within 24 hours for best fizz (refrigerate upright).