There’s almost nothing I like better on a hot summer day than a refreshing fizzy beverage. With only a little bit of work, you can make a variety of syrups to add to club soda for refreshing drinks all summer long!
Ever tried making your own soda/pop/flavored fizzy water at home? Instead of buying syrups at the store, you can make them from just about any fruit you choose! Then, just add to club soda or water or iced tea, or the beverage of your choice. The post linked above uses a ratio of roughly 1 part fruit, 1 part water, 1 part sugar. There are variations of this, depending on the tartness or sweetness desired, but keep in mind that traditional simple syrup is 1 part sugar to 1 part water. You can simply squeeze & strain fruit and add to a simple syrup, or boil fruit down (strain if you want to remove seeds). With berries like blackberries, you’ll notice a change in flavor as the juice cooks down, but it’s worth trying it both ways to see what you like best.
The sky is the limit here, in terms of fruit:
- Rhubarb-Rosewater – 101 Cookbooks
- general fruit syrup recipe – This Heart of Mine
- cooked fruit syrup – The Spruce
- Blackberry chile syrup – 101 Cookbooks
- Blackberry and Lavender – Saveur
- Fennel simple syrup – Saveur
Use what you love! It’s an excellent thing to do with fruit that you’re afraid will spoil before you have a chance to eat it all. Berries, peaches, plums, take your pick.
You don’t even have to use fruit! You can make your own flavored syrups for adding to coffee and other drinks, too. I’ve been making an almond rich simple for my iced coffee this summer, and it’s delicious. Saveur has ideas for everything from rose to thai spice. And as they note, you can use these syrups in club soda, in coffee or cocktails, or on ice cream, pancakes, and other dishes.
Shrubs are a drink that’s making a comeback! They’re a vinegar-based drink, making them the perfect thirst-quenching refreshment for hot midwestern summer days (not that we get any of those here). Historically, it’s been a non-alcoholic drink, thriving during the temperance movement in the U.S., but leave it to the college students to add liquor. Today, shrubs are making a comeback both as bar novelty and alternative to alcoholic drinks. But you can make your own, so easily! And by incorporating some of the bounty of the summer’s berry bushes into your shrub syrups, you can preserve local fruit and enjoy them, too!
2 c. Fruit
2 c. Vinegar (anything with a 5% acidity content or more)
2 c. Sugar
Feel free to play around with the types of fruit, vinegar and sugars you choose; I’ve loved peach and honey with apple cider vinegar and a touch of vanilla; strawberries with balsamic and white vinegar; blackberries with turbinado and red wine vinegar.
The best part, perhaps, is that you can use “seconds” from the market or field. Local farms will often sell #2 or seconds for preserving, where the fruit doesn’t have to look perfect. You don’t have to fuss over the trimming of your fruit when making shrub syrups; just clean and trim anything that doesn’t taste good. The only downside is that you have to wait about a month for them to hit peak deliciousness. The fruit stays in the vinegar during this time, infusing it with flavor.
The Ball Blue Book is full of vinegars — blueberry-basil, cranberry-orange, lemon-mint, loganberry, blackberry, and sweet cherry. They’re all canning recipes, so they’re shelf-stable!
If patience is a virtue you cherish, and you’re still with me on the sour drinks, then perhaps you’d like to move on to kombucha? As a fermented drink, kombucha takes some time to, well, ferment! Like when making sourdough bread, you’ll keep a starter (called a SCOBY, in kombucha-making) going from batch to batch.
For your first batch, you can get start from a friend who has been making kombucha long enough that their SCOBY has babies (they tend to separate into two over time), or you can actually purchase a dehydrated starter. Common Ground in downtown Bloomington carries dehydrated starter, shown at left, as well as starter for kefir (for another day!).
The kombucha-making process is relatively simple — very simple, if you’re used to making sourdough bread.
Each time you make kombucha, you’ll be keeping a small amount of your previous batch, along with the SCOBY, and you’ll feed it so that it continues growing.
Brew some tea, let it cool to room temperature, add sugar, vinegar, and the scoby. Wait 1-4 weeks, and bottle or otherwise transfer into a container for drinking — retaining a small amount of the finished kombucha and the SCOBY for the next batch.
So what are you waiting for?! Go get your fizzy drinks made before the next heat wave!
p.s. As always, be sure to follow a recipe if you plan to preserve these for shelf-stability. Or, freeze them (be sure to leave enough head space for expansion), and avoid the boiling water baths.
p.p.s. For the fizzy part, I highly recommend the SodaStream. It’s not cheap, but it’s more than paid for itself in savings on soda pop alone. Plus, I find that I drink more water when I have a fizzy option.I have the $99 base model, but I’m starting to see them on sale as people trade up for larger quantities, so keep your eyes open!