Soda Himbeer Recipe

Cook the raspberries

Place the raspberries, granulated sugar, and 2 tablespoons water into a small saucepan over medium-low heat.

Gently simmer, stirring occasionally, until the raspberries break down and the sugar dissolves, about 4–6 minutes. Do not boil vigorously; maintain a gentle simmer.

Remove from heat and mash the mixture thoroughly with a fork or a potato masher to release more juice (or use an immersion blender for 5–10 seconds for a smoother syrup).

Stir in the fresh lemon juice to brighten flavor and help preserve color.

Strain the mixture through a fine-mesh sieve into a small bowl or jar, pressing on solids to extract as much syrup as possible. Discard seeds and pulp. Let the syrup cool to room temperature (about 10–15 minutes).

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

Divide the cooled raspberry syrup between the two glasses — about 1.5 tablespoons (or 22–25 ml) per glass for a balanced, not-too-sweet drink. Adjust to taste: add more for bolder raspberry flavor or less for a lighter soda.

Slowly pour 1.5 cups (about 360 ml) of chilled club soda into each glass over the back of a spoon or down the side to preserve carbonation and mix gently.

Gently stir one or two times with a bar spoon to combine syrup and soda without flattening the bubbles.

Add a lemon slice and three fresh raspberries to each glass. Garnish with a sprig or two of mint if using.

Serve immediately with a straw or stirring spoon.