Strawberry Soda Recipes

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STRAWBERRY SODA SYRUP



Strawberry Soda Syrup image

We're going to take fresh strawberries and make our own homemade fruit syrup, which can be put into tea, lemonade, or made into the world's best strawberry soda!

Provided by Chef John

Categories     Drinks Recipes     Juice Recipes

Time 1h

Yield 6

Number Of Ingredients 3

2 pounds very ripe strawberries, hulled and cut into chunks
3 cups cold water
2 cups white sugar

Steps:

  • Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes.
  • Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time.
  • Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature.
  • Pour syrup into a lidded container and refrigerate.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 78.3 g, Fat 0.5 g, Fiber 3 g, Protein 1 g, Sodium 5.1 mg, Sugar 74 g

HOMEMADE STRAWBERRY SODA (NO MACHINE NEEDED)



Homemade Strawberry Soda (No machine needed) image

Bubbly, sweet & fresh strawberry soda made with simple ingredients! Loaded with authentic strawberry flavor and natural color.

Provided by divas can cook

Categories     Beverage

Time 25m

Number Of Ingredients 5

1 lb. strawberries (rinsed, hulled, and diced)
1½ cups granulated sugar ((can use less if desired))
1½ cups water
2-3 teaspoon lemon juice (optional)
Club Soda, chilled (or lemon-lime soda) (*see note*)

Steps:

  • Place the strawberries, water, and sugar in a large saucepan. Stir.
  • Bring to a simmer over medium heat.
  • When strawberries are soft, mash them with a potato masher.
  • Let strawberries continue to simmer gently until the juices begin to reduce, thicken and become syrupy. (reduce heat if needed)
  • Strain mixture through a mesh strainer, using a rubber spatula to press out the excess syrup. Discard the pulp. (You should have about 1 ¼ cups of syrup.)
  • Stir in lemon juice if using. Let syrup mixture cool and then place in the refrigerator until chilled.
  • To make a glass of soda, pour 8 oz of cold club soda into a cup. Stir in the chilled strawberry syrup by the tablespoon, tasting until you've reached your desired sweetness.

OLD-FASHIONED STRAWBERRY SODA



Old-Fashioned Strawberry Soda image

With just a quick pulse of the blender, you will have what I call a "refreshing sipper"-and you'll be asked for more! -Ginger Hubbard, Anderson, Missouri

Provided by Taste of Home

Time 5m

Yield 2 servings.

Number Of Ingredients 6

1 cup 2% milk
1/2 cup fresh or frozen strawberries
1/2 cup vanilla ice cream, softened
2 tablespoons sugar
2 to 3 drops red food coloring, optional
1 cup ginger ale, chilled

Steps:

  • In a blender, combine the milk, strawberries, ice cream, sugar and food coloring if desired; cover and process until smooth. Pour into chilled glasses. Add ginger ale and serve immediately.

Nutrition Facts : Calories 228 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY-MINT SODA



Strawberry-Mint Soda image

While making a pitcher of my Strawberry Mojitos, I had a request for one without any alcohol. It seemed to be a hit! You can adjust the taste by adding less or more of any ingredient. Refreshing and light, it's perfect on a hot summer day!

Provided by Jolene

Categories     Drinks Recipes     Mocktail Recipes

Time 10m

Yield 8

Number Of Ingredients 5

2 large limes, quartered
½ bunch mint leaves
7 strawberries, quartered
1 cup white sugar
3 cups carbonated water

Steps:

  • Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 29.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 3.6 mg, Sugar 26.2 g

STRAWBERRY HONEY SODA RECIPE BY TASTY



Strawberry Honey Soda Recipe by Tasty image

Here's what you need: frozen strawberry, honey syrup, seltzer water

Provided by Greg Perez

Categories     Drinks

Yield 10 servings

Number Of Ingredients 3

1 cup frozen strawberry, thawed
½ cup honey syrup, see recipe
seltzer water, for serving

Steps:

  • Add the strawberries to food processor and purée into a smooth paste.
  • Add the strawberry purée to a small saucepan with the simple honey syrup. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
  • To serve, mix 1-2 tablespoons of strawberry syrup with 8 ounces of seltzer water in a glass over ice.
  • Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
  • Enjoy!

STRAWBERRY SODA



Strawberry Soda image

Recently, I've become infatuated with bubbles and carbonation, and I've been on a mission to find ways to introduce bubbles as a texture in desserts. So adding a soda to the menu was a natural. With the help of David Arnold, Director of Culinary Technology at the French Culinary Institute, I've built a carbonation rig for the pastry kitchen at Jean Georges. Don't let that scare you from trying this recipe, though. All you need at home is a soda siphon. Using a half-size hotel pan and perforated hotel pan (which you can buy online from BigTray) ensures that the strawberry water freezes and defrosts evenly during the clarification process.

Yield serves 6 on it¿s own or 12 as part of fourplay

Number Of Ingredients 9

17 ounces (500g) fresh strawberries, hulled
2 cups plus 1 tablespoon (500 g) water
1/2 cup (100g) sugar
1 1/4 teaspoons powdered gelatin (or 5.5g sheet gelatin; see page 276)
(makes about 3 cups)
1/2 cup (120g) heavy cream
2 teaspoons (6g) confectioners' sugar
1/2 teaspoon (2.5g) birch beer extract (see Note) or vanilla extract
Diced fresh strawberries

Steps:

  • Put the strawberries, water, and sugar in a saucepan and bring to a boil. Remove from the heat and puree with an immersion blender.
  • Ladle out about 3/4 cup of the strawberry puree into a small heatproof bowl. Sprinkle the gelatin over the surface and let sit for about 1 minute. Microwave for 45 seconds or heat gently in a saucepan until melted. Stir the gelatin into the rest of the strawberries and pour into a half-size hotel pan. Let cool to room temperature. Cover with plastic wrap and freeze overnight.
  • Line a perforated hotel pan with several layers of cheesecloth and turn the frozen puree out into it. Wash the hotel pan, set the perforated pan into it, and refrigerate to drain for 2 days.
  • Discard the solids. Load the strawberry water into a soda siphon and charge with a CO2 charger. Shake vigorously for 1 minute. Refrigerate until you're ready to serve or for up to 3 days.
  • Put the cream in a chilled bowl with the sugar and birch beer extract and whip to soft peaks.
  • Put a few diced strawberries in the bottom of each glass and fill with the soda. Top with a dollop of the birch beer cream.

STRAWBERRY SODA TARTS



Strawberry Soda Tarts image

Red foods like red velvet cake and strawberry pie, but particularly red soda, have become a staple of Juneteenth celebrations. I thought it would be awesome to make a dessert with strawberry soda since enslaved people weren't allowed to enjoy this beverage. They celebrated their freedom by drinking red soda, so cheers to these strawberry-inspired tarts! Vanilla tart dough is filled with fresh strawberries, a mascarpone filling and topped with a strawberry soda gelée.

Provided by Lasheeda Perry

Categories     dessert

Time 5h10m

Yield 12 tarts

Number Of Ingredients 21

9 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
Zest from 1/3 lemon
2 1/4 cups all-purpose flour
1/2 teaspoon fine salt
3 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon plus 1/2 teaspoon heavy cream
3/4 cup fresh strawberries
1/2 cup strawberry jam
2 tablespoons cold water
1 1/2 teaspoons gelatin powder
1 cup heavy cream
1 cup confectioners' sugar
Zest from 1/4 lemon
1/4 cup cream cheese, softened
3/4 cup mascarpone
1 teaspoon pure vanilla extract
12 fresh strawberry slices
1 1/2 cups strawberry soda
2 1/4 teaspoons powdered gelatin

Steps:

  • For the tart dough: Combine the butter, confectioners' sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, 2 to 3 minutes, stopping to scrape down the edges of the bowl halfway through.
  • Meanwhile, combine the flour and salt in a separate bowl. Combine the egg yolks and vanilla in another bowl.
  • While the mixer is running, gradually add the egg yolk mixture to the butter mixture. Stop and scrape down the sides of the bowl, then mix until fully incorporated. Stop the mixer and add the flour mixture. Mix just until incorporated. Add the cream and mix just until incorporated (do not overmix).
  • Wrap the dough in plastic wrap and press to flatten it into a disk. Refrigerate for at least 2 hours or overnight.
  • Roll the chilled dough out on a lightly floured surface until it is 1/8-inch thick. Stamp out 12 disks from the dough with a 5-inch round cutter; you will have to reroll the
  • scraps at least once to get 12.
  • Line a baking sheet with parchment paper. Fit the dough rounds into twelve 3-inch pastry rings. Refrigerate while you preheat the oven to 350 degrees F.
  • Just before baking, trim any excess dough from the pastry rings with a paring knife. Bake until the pastry is light golden brown, 20 to 22 minutes. Cool and remove the rings.
  • For the strawberry filling: Hull and finely dice the strawberries. Place in a small bowl and stir in the jam. Place 2 teaspoons of filling into each cooled tart shell.
  • For the mascarpone mousse: Place the water in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes to bloom. After it blooms, microwave the mixture for 10 seconds or until it melts. Make sure it does not get hot.
  • Meanwhile, whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Whip in the confectioners' sugar and zest. Transfer to a small bowl and set aside.
  • Remove the whisk attachment and fit the mixer with the paddle attachment. Beat the cream cheese and mascarpone until smooth. Beat in the vanilla. Beat in the gelatin mixture. Working in 2 batches, fold the whipped cream into the cream cheese mixture with a rubber spatula until there are no streaks of whipped cream.
  • Transfer the mousse to a disposable pastry bag. Snip off the tip. Pipe the mousse on top of the strawberry jam. Place a slice of strawberry on top of each. Refrigerate until the mousse is set, at least 1 hour.
  • For the strawberry soda gelée: Place 1/4 cup of the strawberry soda in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes.
  • Microwave the gelatin for 10 seconds or until it melts. Make sure it does not get hot. Combine the remaining 1 1/4 cups soda with the gelatin in a large liquid measuring cup (allow the fizzle to subside). Slowly pour the gelée over the set mousse. Refrigerate until set, at least 1 hour.

STRAWBERRY DONUT MINI MUFFINS



Strawberry Donut Mini Muffins image

If you like strawberries and donuts, then this recipe is for you! These easy-to-make mini muffins are a great anytime treat!

Provided by Kim

Categories     Muffins

Time 40m

Yield 36

Number Of Ingredients 13

2 cups all-purpose flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup buttermilk, at room temperature
¼ cup butter, melted and cooled
1 large egg, lightly beaten
1 ½ teaspoons vanilla extract
1 cup finely chopped fresh strawberries
¼ cup butter
½ cup white sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
  • Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
  • Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
  • While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
  • When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.

Nutrition Facts : Calories 76 calories, Carbohydrate 11.6 g, Cholesterol 12.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 78.7 mg

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