100 Percent Pure Cane Soda Recipe

Make cola base syrup

Combine 2 cups cane sugar and 1 cup water in a small saucepan. Heat over medium until sugar dissolves, stirring occasionally. Add dark molasses and caramel color, stir to incorporate. Bring to a gentle simmer for 5 minutes to thicken slightly (do not caramelize). Remove from heat and let cool for 5 minutes. Whisk in citric acid, phosphoric acid solution (or extra citric if using), vanilla extract, and cola spice blend until fully incorporated. Strain through fine mesh if any solids remain. Yield: concentrated cola syrup.

Make diet cola concentrate

In a small bowl, warm 1 cup water slightly and dissolve liquid sweetener. Stir in 0.5 tsp citric acid, 0.25 tsp caramel color and 1 tsp cola spice blend. Mix thoroughly and chill. This concentrate is low-calorie and should be mixed with carbonated water at a higher ratio (see service).

Make cream soda syrup: In a small saucepan combine 1 cup sugar and 0.5 cup water. Heat until sugar dissolves. Add vanilla scraping or extract and cream of tartar; simmer 2 minutes. Remove from heat, stir in lemon juice. Cool and strain. For service mix 1 part syrup to 5 parts chilled soda water.

Make ginger syrup: In a small saucepan combine grated ginger, 0.75 cup sugar and 1 cup water. Bring to a simmer and cook 8–10 minutes to extract ginger flavor. Remove from heat, stir in lemon juice, and let steep 10 minutes. Strain through fine mesh pressing solids to extract syrup. Cool before using. Typical mixing ratio: 1 part syrup to 5–6 parts soda water.

Make root beer syrup: In a saucepan combine 0.75 cup sugar and 0.5 cup water; heat until dissolved. Remove from heat and whisk in sarsaparilla/sassafras extract, wintergreen extract, and vanilla. Taste and adjust extracts carefully (very concentrated). Cool and strain if needed. Mix 1 part syrup to 5 parts carbonated water.

Make black cherry syrup: In a saucepan combine cherry puree/juice, 0.5 cup sugar and 0.25 cup water. Warm gently and stir until sugar dissolves; simmer 3–4 minutes to reduce slightly. Add lemon juice, remove from heat and cool. Strain to remove any solids for a smooth syrup. Mix 1 part syrup to 5 parts soda water or to taste.

Chill all syrups completely before carbonating. For service, fill a tall glass with ice (optional). Measure syrup according to desired sweetness: standard ratio is 1 part syrup to 5 parts chilled soda water for regular sodas; for diet cola use 1 part diet concentrate to 6–8 parts soda water (adjust to taste). Pour syrup into glass, add chilled carbonated water and stir gently to combine. Garnish cream soda with a vanilla bean or lemon twist, ginger ale with a lemon wedge, root beer with a cherry, and black cherry soda with fresh cherries.

Storage: Refrigerate syrups in airtight containers up to 2 weeks (ginger and cherry syrups best used within 7 days). Keep carbonated water separate and only combine at service to retain fizz.