Fruit Soda (from fresh fruit) · GF (five, 6 ounce servings)
To make a good fruit soda with fresh fruit, you need to remove as much water as possible from the fruit so it still packs a punch once diluted with club soda. I’ve got a master plan for berries (and cherries too) but haven’t yet worked out a universal formula for other fruits.
You can make this soda with fresh or frozen fruit. To make cherry soda, follow the instructions for the strawberry reduction, using cherries instead. Use this recipe to make soda from freeze dried fruit.
16 ounces cold club soda, or more to taste
Make the fruit reductions according to recipes linked to above.
While the reduction is still warm, whisk in enough citric acid to give it a really good dose of sour. Start with 1/4 tsp and work up from there.
The sourness will enhance the fruit’s flavor, cut the sweetness, and make for a bright, refreshing drink. Remember, you’ll be cutting the reduction in half with the club soda, so it’s okay for the reduction itself to taste a little sweeter and a little more sour than you might like as-is.
Cool in an ice bath, then store in a bottle or jar in the refrigerator for up to a month.
When ready to consume, mix together equal parts syrup and club soda to get started, pour over ice and serve. Dilute further with an extra splash of club soda, I’ve found everyone seems to prefer a different ratio, so experiment until you’re content.
Unlike commercial soda, this type won’t keep its fizz for long, so always add the club soda at the last minute.
May 05, 2014 · 5:21 PM
Hi Billy Jane! I don’t know how the citric acid might improve the shelf life, I haven’t really tested for an upper limit, but I include it to spark a better reaction between the syrup and soda water for a nice fizz.