Awcreamsoda Recipes

VANILLA CREAM SODA

Steps:

• Combine the sugar with 3/4 cup water in a small saucepan and bring to a simmer; stir until the sugar dissolves. Remove from the heat and stir in the vanilla and lemon juice. Refrigerate until cold.
• Serve the syrup with seltzer over ice (3 to 4 tablespoons per 8 ounces of seltzer.) The syrup keeps refrigerated in an airtight container up to 2 weeks.

HOMEMADE CREAM SODA

Steps:

• Heat the sugar and the water in a saucepan until the sugar is completely dissolved.
• Remove the syrup from the heat, and stir in the vanilla extract and the lemon juice. Let the syrup cool and then store in the refrigerator.
• Mix 1 1/2 to 2 ounces of the syrup into 8 ounces of soda water. Or, you can make a big batch of cream soda at once, using the same ratio of syrup to soda water.

HOMEMADE CREAM SODA

Steps:

• Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.

CREAM SODA MIX FOR SODASTREAM POP

Steps:

• In a medium pan, heat the Turbinado sugar and 1/4 cup water over medium high heat until carmelized.
• Cut and squeeze one lemon.
• Split the vanilla bean or use the vanilla extract.
• Remove pan from stove and add 2 cups water and the lemon juice. Add vanilla bean and seeds, return pan to the heat and bring to a boil.
• Remove from heat and allow to stand for 1 hour.
• Pour syrup into an airtight container. Store in the refrigerator.
• Add syrup to taste to carbonated water.

CREAM SODA SYRUP

Steps:

• Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized.
• Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
• Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.