Ramune Japanese Soda Recipe

Name: Sakeba Asian Pub & Grills Ramune Japanese Soda Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups Carbonated water; 3 tbs Granulated sugar; 1 tbs Fresh lemon juice; 1 tsp Citric acid (optional, for tartness); 2 tsp Yuzu juice or yuzu concentrate; 1 tbs Strawberry purée (strained); 1 tbs Melon syrup (musk/cantaloupe style); 1 tsp Blue curaçao syrup (non-alcoholic) or butterfly pea tea syrup; 1 cup Ice cubes; 2 slices Fresh fruit slices (lemon, strawberry, melon); 1 to taste Marble or steel Ramune stopper (for presentation)

Inspired by Sakeba Asian Pub & Grill

Time20m

Serves4

Make Ramune Japanese Soda Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soda Base

4 cups Carbonated water

3 tbs granulated sugar

1 tbs Fresh lemon juice

1 tsp Citric acid (optional, for tartness)

Flavoring (choose one or combine)

2 tsp Yuzu juice or yuzu concentrate

1 tbs Strawberry purée (strained)

1 tbs Melon syrup (musk/cantaloupe style)

1 tsp Blue curaçao syrup (non-alcoholic) or butterfly pea tea syrup

Optional Garnish & Serving

1 cup Ice cubes

2 slices Fresh fruit slices (lemon, strawberry, melon)

1 to taste Marble or steel Ramune stopper (for presentation)

Method

Make Simple Syrup Base

Heat sugar and water

Combine 3 tablespoons granulated sugar and 1/4 cup of the carbonated water (taken from the 4 cups) in a small saucepan. Warm gently over low heat, stirring until sugar dissolves completely. Do not boil; you only need to dissolve sugar to make a light syrup.

Add acid

Remove the pan from heat. Stir in 1 tablespoon fresh lemon juice and, if using, 1 teaspoon citric acid until fully dissolved. Allow the syrup to cool to room temperature.

Assemble Ramune-style Soda

Chill remaining carbonated water thoroughly so it's very cold (this preserves fizz when mixing). If you have a Ramune bottle and marble stopper for presentation, chill that too.

Measure flavor: choose one primary flavor from the Flavoring section (yuzu for citrus Ramune, 1–2 tsp; strawberry purée 1 tbsp for sweet berry; melon syrup 1 tbsp for melon soda; blue curaçao or butterfly pea syrup 1 tsp for color). You can combine small amounts (for example 1 tsp yuzu + 1 tsp melon) but total flavoring should remain around 1–2 tablespoons per 4 cups soda to keep balance.

Mix syrup and flavor

In a measuring cup or small pitcher, combine the cooled simple syrup with your chosen flavoring(s). Stir thoroughly until uniform.

Pour 3 3/4 cups of the chilled carbonated water into a large pitcher or directly into serving bottles (leave a little headspace). Slowly add the flavored syrup mixture to the carbonated water by pouring down the side of the vessel to retain bubbles. Stir gently once with a long spoon — two slow lifts from bottom to top — to incorporate without flattening the soda.

Serve

Prepare glasses: add about 1/4 cup ice cubes to each glass if desired. If using fresh fruit garnish, place slices in glasses or float on top.

Pour the Ramune soda into glasses. If presenting in a Ramune bottle, carefully insert the marble or reusable stopper mechanism according to the bottle instructions (if merely for presentation, place a clean marble beside the glass).

Taste and adjust: if you prefer sweeter soda, stir in up to 1 teaspoon more simple syrup per cup. For more tartness, add a few drops of lemon juice or a pinch more citric acid to the pitcher and mix gently.

Serve immediately while cold and fizzy.