Ramune Recipe

1. Make syrup

Combine 120 ml water and 120 g granulated sugar in a small saucepan. Heat gently over medium heat, stirring until the sugar fully dissolves. Do not boil for long; just bring to a gentle simmer so sugar dissolves. Remove from heat and let cool to room temperature (about 10–15 minutes).

2. Once cooled, transfer the simple syrup to a clean container and chill in the refrigerator if you have time. Chilled syrup blends better with cold carbonated water.

3. Select flavor

Decide which flavor concentrate(s) you want for the batch. The ingredient list provides suggested amounts per 1.5 L batch. You can use a single concentrate (e.g., 60 ml calpico for milky Ramune) or combine—for example 45 ml lemon + 45 ml strawberry puree for strawberry-lemon Ramune.

4. Prepare fresh fruit concentrates

If using fresh juices or purees: strain them through a fine mesh to remove pulp and seeds so the soda is clear and smooth. If using crushed candies, dissolve the crushed Ramune candies in 30 ml hot water and stir until fully dissolved; cool before mixing.

5. Adjust sweetness and intensity

Taste a 30–60 ml sample mixed with 120 ml chilled carbonated water to evaluate strength. If too weak, add the flavor in 10–15 ml increments. If too sweet, dilute with a little extra carbonated water. Remember carbonation mutes sweetness slightly, so be conservative.

6. Combine syrup and flavor

In a large pitcher, pour the cooled simple syrup. Add your chosen flavor concentrate(s) in the measured amounts and stir to combine thoroughly.

7. Add carbonated water

Slowly pour 1.5 L chilled carbonated water into the pitcher over the back of a spoon or down the side to preserve fizz as much as possible. Gently stir once or twice — do not vigorously stir or shake to avoid losing carbonation.

8. Taste and adjust: sample 60–90 ml. If needed, adjust by adding up to an extra 15–30 ml flavor concentrate (or a tablespoon of simple syrup) and stir gently.

9. Glass service

Fill each serving glass with crushed ice (about 1/2 cup), pour Ramune over the ice leaving a bit of headspace for fizz. Garnish with mint, a citrus wheel, or a fruit slice according to flavor. Serve immediately with a straw.

10. Bottled (Ramune-style) service

If bottling into traditional ramune bottles: chill mixture thoroughly. Use a funnel to fill each cleaned Ramune bottle, leaving about 2–3 cm headspace. Seal with the marble stopper following the bottle manufacturer’s instructions (press the marble into the neck to lock). Keep refrigerated and consume within 48 hours for best fizz. Note: homemade carbonation loss is expected more quickly than commercial Ramune.

11. If you prefer a lighter soda, reduce simple syrup to 80 g sugar (80 g syrup) per 1.5 L and adjust flavor upward slightly. For a stronger, more soda-shop style, increase flavor concentrates by up to 25%.

12. For a dairy/milky style (ramune milk), use calpico concentrate or dilute sweetened condensed milk very sparingly (start with 15 ml per 1.5 L) to avoid curdling when combined with acidic fruit juices.

13. Keep all components and final product well chilled. Cold liquids hold carbonation better and result in a more authentic Ramune mouthfeel.