Pop Recipe

Make simple syrup

Combine the granulated sugar and 4 tablespoons cold water in a small saucepan. Warm over low heat, stirring until the sugar dissolves completely (about 2–3 minutes). Do not boil. Remove from heat and let cool to room temperature.

Taste the syrup: it should be a neutral sweetener. If you'd like a lighter sweetness, dilute the syrup with a tablespoon or two of water. Reserve 2 tablespoons syrup per 1 cup of finished soda (this recipe uses about 4 tablespoons total).

Chill carbonated water: keep the 6 cups of carbonated water very cold in the fridge until just before assembling to preserve effervescence.

If using fresh citrus juice (optional), squeeze and strain 1 tablespoon and set aside to add brightness to the finished pop.

Fruit purée or juice

If using fruit purée, lightly sweeten 1/2 cup purée with 1–2 tablespoons of the cooled simple syrup (adjust to taste). For a smoother drink, strain purée through a fine-mesh sieve to remove seeds. Add purée to a measuring cup.

Ginger pop

If using fresh ginger, grate 1 tablespoon finely and muddle briefly with 1 tablespoon of the cooled simple syrup. Let steep 5 minutes, then strain to remove fibrous bits. If using ginger syrup, simply measure 1 tablespoon.

Cream soda style

Stir 1/2 teaspoon vanilla extract into 2 tablespoons of the cooled simple syrup. Combine with a little chilled carbonated water before adding to full amount to check intensity; add more if desired.

Mint pop

Lightly bruise 6–8 mint leaves with the back of a spoon, then steep briefly (1–2 minutes) in 2 tablespoons of the cooled simple syrup. Remove leaves to avoid bitterness, reserving syrup with mint flavor.

For each 8-ounce (1 cup) serving: in a tall glass add 2 tablespoons flavored syrup/purée mixture (use the prepared flavored syrup or purée mixture from the previous step). Add 1 tablespoon fresh citrus juice if using. Fill the glass with ice cubes.

Slowly pour 1 cup (8 oz) very cold carbonated water over the syrup and ice to preserve bubbles. Stir gently once with a long spoon to combine—do not vigorously stir.

Taste and adjust: if too mild, add up to 1 teaspoon more syrup or purée; if too strong, add a splash more carbonated water. For pitcher service, multiply proportions: use about 4 tablespoons (1/4 cup) syrup/purée per 4 cups carbonated water.

Garnish each glass with a citrus slice and a few berries or a mint sprig. Serve immediately so the pop remains fizzy.

Prepared flavored syrups (simple syrup combined with purée, ginger, vanilla, or mint) will keep in a sealed container in the refrigerator for up to 5 days. Keep carbonated water chilled and combine just before serving for best texture.