Specialty Soda Recipe

Make Fruit Purée

Place raspberries and blueberries in a small blender or food processor with the grated ginger. Pulse until mostly smooth, about 10–15 seconds. If you prefer a finer texture, blend an additional 5–10 seconds.

Strain Purée

Press the purée through a fine-mesh sieve into a small bowl using the back of a spoon to extract juices and remove seeds. Expect about 3–4 tablespoons of strained purée; discard remaining seeds and pulp or reserve for another use.

In a pitcher, combine the chilled carbonated water and chilled simple syrup. Stir gently to avoid losing carbonation.

Add the fresh lemon juice, fresh lime juice, and optional orange blossom water to the pitcher. Stir once gently to distribute.

Taste the soda base and adjust sweetness or acidity: add up to 1 tablespoon more simple syrup for sweetness or 1 teaspoon more lemon/lime juice for brightness, to taste.

Fill a tall glass with the ice.

Spoon 1–2 tablespoons of the strained fruit purée into the bottom of the glass.

Pour about 3/4 cup of the soda base over the purée and ice, pouring slowly to keep the layers distinct if desired.

Gently clap the mint leaves between your palms to release aromas, then tuck them into the drink. Garnish with a lemon wheel or wedge on the rim.

Optional: For a more visually layered drink, pour the soda base over the back of a spoon held just above the purée to slow the flow. Give the drink a quick stir before drinking, or let the guest stir to mix flavors.

Serve immediately while chilled and fizzy.