Cherry-Lime Soda
MAKES APPROXIMATELY 8 CUPS
(EQUIVALENT TO FILLING A 2-LITER PLASTIC SODA BOTTLE) NOTE: This soda’s ability to work as a team is fantastic. The intense flavor of those ripe summer cherries is the first thing you notice. Then, just as the cherry is about to get sticky, the lime juice swoops in with a blast of citrus flavor to save the day.
Drink after drink, starting with cherry and then lime. Because of the several cherrylime rickeys that I’ve eaten over the years, I’m completely obsessed with this combination right now.
sweet cherries (2 pounds) fresh or frozen sweet cherries, or 6 cups canned sweet cherries 12 cup freshly squeezed lime juice (from about 4 limes), plus more lime juice if necessary 1 cup of water, plus more water to fill the water bottles
9 tablespoons / 4 ounces white granulated sugar (plus more if necessary) preheat oven to 350°F. a pinch of sea salt
18 teaspoon dry champagne yeast (optional)
1 • Pit the cherries, if required, and finely chop them. 2 • Place the cherries in a large bowl. In a large mixing basin, toss together the fruit and lime juice.
2-Bring water to a boil in a small saucepan over high heat or in the microwave, depending on your preference. Take the pan off the heat. Pour the sugar and salt over the fruit and whisk until the sugar and salt are completely dissolved.
Allow this to sit for 10 minutes to allow the cherries to macerate, or until the frozen cherries are fully thawed before serving. If you’re using fruit juice, you may skip the bottling stage entirely by mixing the juice with the sugar water beforehand.
3 • Using a food processor or blender, purée the cherries and their juice in small batches until completely smooth. Drain and sift the puree into a large mixing bowl, pressing down on the solids to extract as much juice as possible without pushing them through the sieve.
4 • Using a funnel, carefully pour the cherry juice into a clean 2-liter container. Fill the bottle to the brim with water, allowing at least 1 inch of headroom at the top. Taste it and adjust the seasonings with extra lime juice or sugar if necessary. Sugar that has been added will dissolve on its own.
5 • Stir in the yeast. Screw on the top and shake the container to let the yeast dissolve and disperse throughout the mixture. Allow the bottle to remain at room temperature out of direct sunlight until it has carbonated, which may take anywhere from 12 to 48 hours depending on the room’s temperature. Maintain regular inspection of the bottle; when it feels rock firm with very little give, it’s ready to use.
6 • Refrigerate for up to 2 weeks or overnight if possible. Open extremely slowly over a sink to let the pressure to be released gradually and prevent bubble-ups in the water.
HOW TO AVOID GUSHING, EXPLODING, AND OTHER DANGEROUS ACTIVITIES
SODAS WITH EXCESSIVE CARBONATION
Sodas have a high potential for over carbonation. This may result in geysers when you first open them, as well as bottles, exploding if they are kept out of the refrigerator for an extended period of time. While chilling prevents fermentation (and, thus, carbonation) from occurring, it will resume once the bottles have been retrieved from the refrigerator.
It’s ideal to bottle sodas in old (and well cleaned!) plastic soda bottles since tapping the edge of the bottle makes it easier to determine the amount of carbonation present.
Always open soda cans over a sink or outdoors, then remove the top very slowly to allow the pressure to escape before drinking it.
THE RIGHT WAY TO TRANSFER YOUR SODA INTO A PRETTY BOTTLE
Even if pretty bottles aren’t ideal for producing sodas, we can definitely transfer a drink into one! Insert a tiny funnel into the neck of your lovely bottle and insert a chopstick through the funnel into the bottle.
Pour your soda into the bottle while holding the chopstick at an angle such that the tip of the chopstick contacts the edge of the bottle.
Using a chopstick will assist to reduce foaming while the soda is being poured. Please make sure that you consume all of the soda that you have transferred or that you return it to the original bottle for safekeeping.
MAKE ABOUT 8 POUNDS OF GRAPE SODA.
(EQUIVALENT TO FILLING A 2-LITER PLASTIC SODA BOTTLE) – While strolling through a California farmers’ market, I casually placed a Concord grape in my mouth, and it was a moment I’ll never forget. Possibly a gasp came from my mouth.
I totally swooned when I saw this picture of her. Concord grapes taste like childhood to those who have never experienced them: sweet grape soda, grape jelly sandwiches, and popsicles.
They are the cleanest, most real grapes you can imagine. Real Concord grapes or 100% Concord grape juice should be used in this recipe, so look for them if possible. Try preparing it using red or green table grapes for a lighter, champagne-like soda.
4 pounds Concord grapes, or 6 cups Concord grape juice, depending on your preference.
fresh-squeezed lemon juice (12 cup) (from 3 to 4 lemons), plus more lemon juice as required Water to fill the bottles (plus a little extra): 1 cup
1 cup granulated white sugar (14 tablespoons / 6 ounces) + more as required salty sprinkling
champagne yeast (dry) – 18 teaspoon
To make the grapes into large bits, pulse them a few times in a food processor or blender until they are broken down into smaller pieces. Remove the grape seeds without bothering. In a large mixing basin, combine the fruit and lemon juice.
2-Bring water to a boil in a small saucepan over high heat or in the microwave, according to your preference. Immediately remove the pan from the stovetop or oven. Pour over the grapes when the sugar and salt have been well mixed. To macerate the fruit, let it to sit for 10 minutes. If you’re using grape juice, you may skip the bottling stage and just blend the juice and the liquid.
3- Process the grapes and liquid in a food processor or blender, working in batches if necessary. Strain the puree into a mixing basin, collecting as much liquid as possible while avoiding pushing any particles through the sieve (this is important! ).
4- Use the funnel to carefully pour the juice into the empty 2-liter container. Make sure there is at least 1 inch of headroom in the bottle before filling it with water. Taste it and adjust the seasonings with extra lemon juice or sugar as needed. On its own, the excess sugar will dissolve.
Add the yeast and mix well (optional).
To dissolve and spread the yeast, tighten the bottle’s lid and shake vigorously for several minutes.
Wait 12 to 48 hours for the bottle to carbonate at room temperature, away from direct sunlight. The time may vary depending on the climate of your home and how much time you have. Maintain regular contact with the bottle; when it feels rock-solid with very little give, it’s ready to drink from!
Refrigerate for up to 2 weeks after preparing step 6. Allowing the pressure to be released gradually and avoiding bubble-ups is important when opening a sink.
MAKES ABOUT 8 CUPS OF GRAPEFRUIT SODA
(ENOUGH TO FILL A 2-LITER PLASTIC SODA BOTTLE) Here’s one for our listeners who like sour to sweet and prefer water to other, sugarier drinks (I’m looking at you, Dad). The ingredients in this grapefruit drink are simple, but it tastes great. It’s tart, effervescent, and very adult. You won’t be sorry if you try it with gin.
1 cup water + more water to fill bottles
9 tbsp./4 oz. white granulated sugar, plus more if necessary salt (a pinch)
grapefruit juice, 4 cups (from 6 to 7 large grapefruits) 18 tsp champagne yeast (dry)
1 • In a small saucepan over high heat or in the microwave, bring the water to a boil. Heat should be turned off. Stir in the sugar and salt until the sugar and salt have completely dissolved. Combine the grapefruit juice with the cooled mixture.
2 • Using a funnel, transfer the juice to a clean 2-liter bottle. Fill the bottle to the top with water, allowing 1 inch of headroom. Taste it and adjust the sweetness if necessary. The additional sugar will naturally dissolve.
3 • Combine the yeast and water in a large mixing bowl. To dissolve and spread the yeast, put the cap on the container and shake it. Allow 12 to 48 hours for the bottle to carbonate at room temperature, out of direct sunlight, depending on the temperature of the room. Check the bottle on a regular basis to see whether it’s ready; it should feel rock firm with minimal give.
4 Refrigerate for up to 2 weeks or overnight. To prevent bubble-ups, open carefully over a sink.
APPROXIMATELY 8 CUPS OF ROOT BEER (ENOUGH TO FILL A 2-LITER PLASTIC SODA BOTTLE) It’s difficult to make root beer.
True root beer is brewed from sassafras root, which is not only difficult to come by outside of its native location but also not commercially available.
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Sassafras includes a substance called safrole, which has been linked to cancer in lab rats and has been prohibited by the FDA. To be in danger, you’d have to guzzle root beer like water. Bummer.
To make an all-natural root beer at home, I tried many various combinations of herbs, barks, roots, and spices, but sassafras root is essential. As a result, I strongly recommend using syrup in this recipe to get the desired taste.
Fermentap #1 Root Beer Syrup is my personal favorite, however, any root beer syrup would suffice. Because the sweetness of various syrups varies, start with less sugar and increase as needed.
2 cups plus enough to fill the bottles
4 to 8 ounces dark brown sugar (12 to 1 cup packed) Root beer extract (212 teaspoons)
1 teaspoon essence of vanilla
14 cup (113 oz) finely chopped raisins
1 anise d’or
salt (a pinch)
18 tsp champagne yeast (dry)
1 • Bring the water to a low simmer and then turn it off. Stir in 12 cup of brown sugar, root beer essence, vanilla, raisins, star anise, and salt until the brown sugar is completely dissolved. Allow cooling before eating.
2 • Strain the root beer syrup into a basin, then use a funnel to pour it into a clean 2-liter bottle. Fill the bottle to the top with water, allowing 1 inch of headroom. Taste it, and if necessary, add more brown sugar.
The additional sugar will naturally dissolve.
3 • Combine the yeast and water in a large mixing bowl. To dissolve and spread the yeast, put the cap on the container and shake it. Allow 12 to 48 hours for the bottle to carbonate at room temperature, out of direct sunlight, depending on the temperature of the room.
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Check the bottle on a regular basis to see whether it’s ready; it should feel rock firm with minimal give.
4 Refrigerate for up to 2 weeks or overnight. To prevent bubble-ups, open carefully over a sink.