Homemade Cream Soda
Back to Recipes & MoreIngredients
- 1¼ cup (250 g) Redpath Simply Raw™
- 1 cup (250 ml) water
- 5 medium strawberries or ⅓ cup (48 g), washed, hulled, and quartered (optional)
- ⅛ tsp (1 g) salt
- 2 tbsp (30 ml) pure vanilla extract
- 2½ tsp (12 ml) lemon juice
- 3½ cups (875 ml) club soda (or sparkling water)
Equipment
Medium heavy-bottomed saucepan
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Heatproof spatula OR wooden spoon
Fine mesh sieve
Airtight container (e.g. mason jar)
1-litre bottle OR pitcher
Cocktail stirrer (long) OR metal skewer OR wooden spoon
Drinking glasses x 4
Instructions
Step 1
In a medium, heavy-bottomed saucepan, combine the Redpath Simply Raw™ with the water. If using, add the quartered strawberries (see Chef’s Tips). Add salt. Place over medium-high heat and bring to a simmer, stirring to dissolve the sugar. Remove from heat if not using strawberries.
Step 2
If a pink colour is desired and strawberries are being used, reduce heat to low and gently simmer for 5 minutes until strawberries have released their juices. Remove from heat and cool the simple syrup to room temperature.
Step 3
Stir in the pure vanilla extract and lemon juice.
Step 4
Strain the cooled syrup into an airtight container and place it into the fridge to chill completely; 20 to 30 minutes.
Step 1
Add ½ cup (125 ml) of the chilled vanilla syrup into the bottom of a 1-litre bottle or pitcher. Slowly pour in club soda. Gently stir with a long cocktail stirrer or metal skewer if using a bottle or a wooden spoon if using a pitcher.
Step 2
Fill 4 glasses with ice. Evenly divide the cream soda into each glass. Serve immediately.
