Bottled Soda Recipe
Make Bottled Soda Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
Bottling & Equipment
Method
Syrup
- 1
- 2
Cook the syrup
Add the water and sugar to the saucepan with the fruit. Stir to combine and place over medium heat. Bring just to a simmer, stirring occasionally so the sugar dissolves and the fruit releases juice. Once simmering, reduce heat to low and cook gently for 4–6 minutes until the fruit is very soft and the sugar is fully dissolved.
- 3
Mash and extract
Remove from heat. Use a potato masher or the back of a spoon to mash the softened fruit in the pan, extracting as much juice as possible for 1–2 minutes.
- 4
Strain the syrup
Place the fine-mesh sieve over a heatproof bowl or measuring cup and pour the fruit-sugar mixture through it. Use the back of a spoon to press the solids and extract the syrup. Discard or reserve the solids for another use (compote, topping).
- 5
Finish the syrup
While the syrup is still warm, stir in lemon juice (2 tbsp), citric acid (1 tsp) if using, salt (1/4 tsp), and vanilla extract (1 tsp). Taste and adjust acidity or sweetness: add a little more lemon or citric acid for brightness or a tablespoon of sugar if you want it sweeter.
- 6
Cool the syrup
Transfer the syrup to a clean container and cool quickly in an ice bath or place in the fridge until thoroughly chilled (20–30 minutes). Chilled syrup mixes more cleanly into carbonated water and preserves fizz.
Bottling & Filling
- 7
- 8
Prepare carbonated water
Use very cold carbonated water (8 cups). If you're using store-bought soda water, keep it chilled and only open when ready to combine. If you're making soda with a soda maker, carbonate water and keep it cold until use.
- 9
Mix syrup with carbonated water (gentle)
Measure chilled syrup and chilled carbonated water in a 1:4 ratio. With the amounts here: use the full syrup from the recipe (about 2 cups) to 8 cups carbonated water. To preserve carbonation, pour the carbonated water into a large chilled pitcher, then slowly and gently add the syrup down the side of the pitcher, stirring with a large spoon very gently (1–2 slow strokes) just to combine.
- 10
Fill bottles
Set up your funnel in the first chilled bottle. Pour the mixed soda into each bottle slowly, leaving about 1 inch (2–2.5 cm) headspace at the top to allow for expansion and safe capping. Work quickly enough to avoid losing too much fizz, but handle gently.
- 11
Cap the bottles
Fit a crown cap on each filled bottle and use the hand bottle capper to seal immediately. Ensure caps are tight and seats are even. Wipe any spills from bottle necks before capping to help seal.
- 12
Chill and rest
Place capped bottles upright in the refrigerator and chill for at least 2 hours before serving. Cold soda tastes best and holds carbonation. If you plan to store, keep refrigerated and consume within 7–14 days for best flavor and carbonation.
- 13
Serving
Open carefully (small release of gas is normal). Serve cold over ice or straight from the bottle. Garnish with a slice of lemon or fresh berries if desired.
- 14
Notes and alternatives
If you prefer to force-carbonate for longer shelf life and higher carbonation, you can carbonate the mixed beverage in a keg or use a counter-pressure filler and CO2 tank—this requires different equipment and sanitation procedures. If using a soda siphon, mix a smaller batch (1 part syrup to 4 parts water) and charge carefully according to the siphon instructions.
