Thai Sparkling Soda Recipe

Prepare fruit pulp

If using passionfruit: cut fruit in half and scoop pulp and seeds into a bowl until you have about 1 cup of pulp. If using sala fruit: remove pulp from skins and seeds to yield 1 cup of pulp. Strain 1/4 cup of the pulp through a fine-mesh sieve into a small bowl to remove most seeds if you prefer a smoother syrup; reserve remaining pulp (and a few seeds if desired) for texture and visual appeal.

Combine sugar and water in a small saucepan. Heat over medium until sugar dissolves completely, stirring occasionally, about 2–3 minutes. Do not boil vigorously.

Remove syrup from heat and let cool for 2 minutes. Stir in the strained fruit pulp and the reserved whole pulp, then add the fresh lime juice. Taste and adjust sweetness or acidity: add up to 1 tbs more sugar (dissolved in a teaspoon of warm water) or another 1/2 tbs lime juice if needed. Let the syrup cool to room temperature (about 10–15 minutes) or refrigerate briefly to chill.

Optional: For a clearer syrup, strain the mixture again through a fine sieve or cheesecloth to remove remaining solids; for a more authentic textured Thai soda, keep the pulp and some seeds in the syrup.

Fill four tall glasses with ice cubes (about 1/2 cup ice per glass).

Divide the prepared fruit syrup evenly among the four glasses, about 3 tablespoons (approximately 1 1/4 to 1 1/2 oz) of syrup per glass. For a stronger fruit flavor, add up to 1/4 cup syrup per glass depending on taste.

Pour 1 cup of chilled sparkling water or club soda into each glass slowly to preserve carbonation. Stir gently once with a long spoon to combine syrup and soda without flattening the bubbles.

Garnish each glass with a lime wedge and 1–2 fresh mint leaves, and optionally a thin cucumber slice on the rim or inside the glass for extra aromatic freshness.

Serve immediately while sparkling and cold. Offer extra syrup on the side for guests who want sweeter, fruitier sodas.