Italian Soda Recipe

Cook fruit syrup

Combine 1 cup fruit, 1 cup sugar, and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 6–8 minutes until fruit breaks down and mixture thickens slightly.

Strain and finish

Remove from heat and stir in 1 tsp lemon juice. For a smooth syrup, press through a fine-mesh sieve into a bowl, discarding solids. Cool to room temperature before using. Refrigerate up to 2 weeks.

Fill a 12 oz tall glass with 1 cup (about 8–10 large) ice cubes.

Add 2 tablespoons of your chosen syrup (see Base Syrups) to the glass. If making an extra-sweet or fruit-forward drink, you may increase to 3 tbsp.

Pour 6 fl oz chilled club soda slowly over the back of a spoon or down the side of the glass to preserve fizz and layer the syrup. Leave about 1–1.5 oz headspace if adding half-and-half.

If preparing an Italian cream soda, gently pour 1 oz half-and-half over the soda so it floats and creates a creamy swirl. Stir gently with a long spoon to combine if desired.

Top with 2 tablespoons whipped cream if using and garnish with a small piece of matching fresh fruit or a split vanilla bean for vanilla drinks.

Serve immediately with a straw and a stirring spoon so the guest can mix the syrup and soda to taste.

For a thicker fruit texture, muddle a few fresh berries in the glass before adding ice and syrup. That will add pulp and brightness.

To make a batch: multiply syrup and soda proportions. Store pre-made fruit syrups in the fridge; assemble soda just before serving to keep carbonation.

For a vegan cream soda, substitute coconut cream or oat milk for half-and-half and shake lightly before adding to soda.