Kinfolk Saturdays: Making Soda
Film by Sea Chant Recipe & Photographs by Carissa Gallo Sound by Clint Snow
Our new Kinfolk Saturdays film series is all about offering you ideas for things to do on weekends.
This week we add a new film and a fresh recipe for Homemade Raspberry Soda to our Kinfolk Saturdays: Making Soda series. At this point in time, everyone who eats food knows that berries are a magical superfood, and pretty much any plant-based food in deep dark colors will likely help you to live forever. Raspberries are no exception!
In fact, phytonutrients in the lovely little pink berries will help you to regulate digestion and blood sugar, increase metabolism and avoid becoming obese! Research suggests they are higher in antioxidants than other berries (especially when consumed at peak ripeness), and they are full of anti-inflammatory properties that will help ward off cancer and other chronic disease.
Boycott all those awful store-bought sodas and make your own at home, while channeling your inner mad scientist and making sure all the ingredients are clean, safe, chemical-free and delish! Try these three homemade soda recipes and enjoy your days off!
Recipe: Homemade Raspberry Soda
1 cup fresh raspberries
1/2 maple syrup
Recipe: Homemade Lemon Lime Soda
1/2 cup honey
1 cup water
1/4 cup lemon juice
1/4 cup lime juice
In a small sauce pan bring the honey and water to a boil. Reduce to medium-high and simmer rapidly for three minutes. Turn off the heat, let cool.
Add lemon and lime juice to cool honey mixture, cover and refrigerate. To drink, add 2-3 tablespoons (or to taste) of this mixture to a glass of soda water.
Recipe: Homemade Lavender Vanilla Soda
The soda is fun to make and contains dry lavender and vanilla beans or extract. Some believe that vanilla has aphrodisiac qualities, and the spice also contains small amounts of vitamins and minerals. Lavender is considered by some to be a wonder herb, and it has been used to remedy all kinds of minor ailments—research suggests it even helps wounds heal faster. It also has anti-inflammatory, antibacterial and revitalizing qualities, calming the mind and body.
2 cups (14 ounces/400 grams) granulated sugar
1 cup (8 ounces/250 milliliters) water
2 tablespoons (.3 ounces/8 grams) dried edible lavender in a mesh tea bag
1 vanilla bean pod, split, or 1 to 2 tablespoons (15 to 30 milliliters) pure vanilla extract
2 quarts (2 liters) soda water, chilled
Note: If you don’t have a mesh bag for the lavender, make a small sachet with cheesecloth and tie it with twine.
Method For the Syrup:
In a medium saucepan over medium-high heat stir together the sugar and water, stirring until the sugar is completely dissolved.
Place the lavender in a mesh tea bag (see above note) and add it to the saucepan.
Bring the mixture to a boil, swirling the pan occasionally but never stirring.
Boil until the mixture turns from cloudy white to perfectly clear, about 3 to 5 minutes. Remove from heat.
If using a vanilla bean, open the pod, add it to the hot syrup and allow it to steep for about 1 hour.
Remove the bean and seal in a zip-top bag; store in the freezer and use it for up to 3 more batches of vanilla cream syrup.
If using vanilla extract, stir in 1 to 2 tablespoons (15 to 30 milliliters), as desired.
Allow the syrup to cool to room temperature and transfer it to an airtight container to refrigerate for future use.
To Make the Soda:
Stir all of the syrup with 2 liters of soda water. Serve chilled.
For Individual Servings:
Combine 2 to 3 tablespoons (15 to 30 milliliters) of the syrup to 8 ounces (240 milliliters) of soda water. Serve chilled.
Makes 12 (12-ounce/350-milliliter) servings