Looking for a good swap for soda? Check out this easy syrup recipe you can add to carbonated water to make your own strawberry basil soda.
Making Your Own Syrups
Using fruit and herbs to make your own syrups is so easy plus you don’t have to worry about unnecessary added sugars. Syrups are great in carbonated water to make soda, over yogurt and granola, or on pancakes!
To make the syrup, all you need is your favorite fruit as well as herbs and spices to give more flavors! I like to use frozen fruit because you can get out of season fruit that was frozen when it was in season. Plus, you are going to cook it down so the texture doesn’t really matter. You can use fresh fruit too, and even freeze in-season fruit you buy to make into syrup later.
To make the syrup, add water, strawberries, and basil leaves to a pot and simmer over low heat for about 15 minutes or until the berries have broken down and the mix becomes more liquid. You can use the back of a spoon to squish the strawberries to help the process along.
Once the mixture is cooked down, the next step is to extract the liquid from the pulp of the fruit. You’ll need a bowl to catch the liquid, a mesh strainer, and a spoon. In batches, add the mixture to the mesh strainer, and use a spoon to press the mix against the strainer to extract the liquid. Then discard the pulp and continue extracting the liquid in batches. Now you have a syrup! The thickness will depend on how much pectin is in the fruit you use. Now let’s talk about how to turn this into strawberry basil soda.
What’s the Deal with Apple Cider Vinegar?
Apple cider vinegar (ACV) is a vinegar made from apples instead of grapes (white vinegar comes from the wine making process and is then distilled). You may see ACV sold “with the mother” which is the sediment in the bottle. The sediment is the bacteria and yeast which fermented the vinegar. So, ACV is a source of probiotics!
There a lots of claims about how ACV is a weight loss secret and how everyone should drink a shot of ACV. Check out this article to read more about this (mostly) bogus claims. ACV is more nutritious that white vinegar and has a lighter taste, so I like to cook with it. ACV may help with blood sugar control in conjunction with other measures. All that to say, ACV isn’t a magic cure, but it may have some benefits. I included in this soda recipe for those benefits as well as some acidity.
Strawberry Basil Soda and Beyond!
Once I’ve got my syrup made, If I want to use it to make salad dressing or soda, then I add in the vinegar. The vinegar lowers the pH and makes the syrup last longer because harmful bacteria don’t love acidity. To make a dressing, I mix the strawberry vinegar with a neutral oil, salt, and pepper of a jazzed up vinaigrette.
To make the soda, I add the strawberry vinegar to a glass of carbonated water. Make sure you get carbonated water or sparkling water and not tonic water (unless you’re into that) for a bubbly water base. Then, slowly add the vinegar to taste. The best part about this recipe is that it’s totally customizable! If it’s too acidic for your liking, you can cut back on the vinegar and thin your syrup with water. If you want it sweeter, you can add sugar, maple syrup, or agave. I love that you can make this exactly to your taste, and adjust the recipe as your tastes change. Check out the full recipe below!
Strawberry Basil Soda
Ingredients
- 2 cups strawberries about 10 oz.
- ½ cup fresh basil leaves
- ¼ cup water
- 1 cup apple cider vinegar
- 1 cup carbonated water
Instructions
- In a saucepan over low heat, add the strawberries, basil, and water.
- Simmer for about 15 minutes until the strawberries begin to break down and release their juice.
- Using a mesh strainer, strain out the liquid from the fruit. Use a spoon to press the mixture against the strainer to extract more liquid. Discard the fruit mash.
- Add the apple cider vinegar to the fruit juice and store in the fridge for up to 1 month.
- To make the soda, mix about 1 tsp of the strawberry vinegar to the carbonated water, and adjust the ratios to taste.
Notes
