Italian Cream Sodas Recipe

Basic simple syrup

Combine 2 cups granulated sugar and 2 cups water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer. Remove from heat and allow to cool slightly before dividing for flavored syrups. This yields about 3 1/2 to 4 cups syrup; divide as needed.

Finish vanilla syrup

Take about 1 cup of the cooled basic simple syrup and stir in 2 tsp vanilla extract. Taste and adjust—if you want stronger vanilla, add up to 1/2 tsp more. Transfer to a clean bottle and chill. Makes ~1 cup vanilla syrup.

Infuse lavender

Place 1 tablespoon dried culinary lavender in a heatproof container. Pour 1 cup of the still-warm simple syrup over the lavender, cover, and let steep for 20–30 minutes (longer = stronger floral). Strain through a fine mesh or cheesecloth into a clean container, pressing to extract liquid. Chill. Optional: discard or reserve spent lavender for baking.

Cook down blackberries

Place 1 cup blackberries and 1 cup of basic syrup into a small saucepan. Bring to a low simmer over medium-low heat and mash berries with the back of a spoon or a potato masher. Simmer 6–8 minutes until sauce thickens slightly and is jammy. Remove from heat and stir in 1 tsp lemon juice to brighten. Strain through a fine sieve to remove seeds, pressing to extract as much liquid as possible. Cool and refrigerate.

Cook down peaches

Combine 1 cup sliced peaches and 1 cup basic syrup in a small saucepan. Simmer gently 6–8 minutes until peach pieces are softened and syrup is fragrant. Mash lightly, then strain through a sieve to remove solids. Stir in 1 tsp lemon juice if desired. Cool and refrigerate.

Cook down strawberries

Combine 1 cup hulled strawberries and 1 cup basic syrup in a saucepan. Simmer 6–8 minutes, mashing berries to release juice. Strain through a fine sieve to remove seeds and pulp, pressing to extract liquid. Cool and refrigerate.

Chill all components (syrups, soda, cream/half-and-half) well before serving. For each 12–16 oz glass: add 2–3 tablespoons flavored syrup to the bottom of a tall glass (use 2 tbsp for subtle, 3 tbsp for sweeter/stronger).

Add ice if desired, then pour 4–6 oz cold club soda into the glass and stir gently to combine with syrup.

Float 2–3 tbsp of cold half-and-half (or 1 large scoop of vanilla ice cream for a richer float) on top. For a creamier drink, gently stir once to marble the cream through the soda, or leave layered for presentation.

Garnish with a fresh berry or peach slice and a sprig of mint. For lavender soda, sprinkle a pinch (about 1/8–1/4 tsp) of edible lavender blossoms on the cream or rim.

Serve with a straw and spoon. Stir before sipping to incorporate cream and syrup fully.

Lavender & Vanilla: combine 2 tbsp lavender syrup + 1 tsp vanilla syrup for a floral-vanilla soda. Blackberry: 3 tbsp blackberry syrup + a squeeze of lemon. Peach: 3 tbsp peach syrup + fresh peach slice. Strawberry: 3 tbsp strawberry syrup + mint garnish. Adjust syrup from 1–4 tbsp per glass to taste.

Make ahead: syrups keep refrigerated in sealed jars for up to 2 weeks (fruit syrups) or 3–4 weeks (plain and lavender). Reheat slightly if syrup crystallizes.