Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Strawberry Syrup Base
Soda / Sparkling Base
Finishing & Bottling
Method
Strawberry Syrup Base
Cook strawberries into syrup
Combine the chopped strawberries, granulated sugar, and 1 cup water in a medium saucepan over medium heat. Stir to dissolve sugar, bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until strawberries are very soft and the liquid has thickened slightly.
Finish syrup and strain
Remove from heat and stir in the lemon juice. Let cool for 5–10 minutes, then press the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard solids or reserve for another use (compote). You should have about 1 to 1 1/4 cups of strawberry syrup.
Soda / Sparkling Base
Combine syrup and sparkling water
Chill the syrup until cold. In a pitcher, gently combine 3 ounces of chilled strawberry syrup with 9 ounces cold sparkling water for an 11 oz bottle yield. Taste and adjust sweetness/tartness. If using citric acid for a slightly brighter, preservative effect, dissolve 1 tsp in a tablespoon of warm water and stir into the syrup before mixing with sparkling water.
Finishing & Bottling
Adjust volume and flavor
If the mixture is too concentrated for an 11 oz bottle, add filtered water in small increments (up to 2–3 tablespoons) to reach the desired intensity. If you want a stronger strawberry aroma, stir in 1 tsp natural strawberry extract.
Bottle and chill
Pour the finished strawberry soda into an 11 oz sterilized bottle, leaving minimal headspace. Seal and refrigerate for at least 2 hours to chill and let flavors meld. Serve over ice if desired.