July 3, 2013

Homemade sodas quench in new and excitingly different ways

A tall one of these will slake your thirst and refresh your palate.

By SHARON K. GHAG McClatchy Newspapers

(Continued from page 1)

Quench your thirst, refresh your palate with cool drink ideas
click image to enlarge

Cucumber, rosemary and tamarind add refreshing twists to flavored water.

McClatchy Newspapers

Quench your thirst, refresh your palate with cool drink ideas
click image to enlarge

Cherry syrup can lead to a variety of pleasing ends in a summer beverage.

McClatchy Newspapers

Additional Photos Below

CHERRY ICE CREAM SODA: Fill a tall glass with ice. Add 3 tablespoons syrup. Add enough seltzer until the glass is two-thirds full, stirring briskly. Add 1 scoop vanilla ice cream, then top with more seltzer, taking care that it doesn't run over.

The syrup recipe and most of the serving suggestions are from "Make Your Own Soda: Syrup Recipes for All-Natural Pops, Floats, Cocktails and More," by Anton Nocito (Clarkson Potter, $14.99).

 

TRADITIONAL CHOCOLATE EGG CREAM

Servings: 1

3/8 cup (3 ounces) whole milk

About ¾ cup (6 ounces) very cold seltzer

3 tablespoons (1½ ounces) chocolate syrup

Straight pretzel rod for garnish

Pour the milk into a 12-ounce glass and add the seltzer. Using a long spoon, stir vigorously for a few seconds. Gently pour the chocolate syrup into the glass, then stir again, taking care to stir mostly at the bottom of the glass to incorporate. Garnish with a straight pretzel rod.

This recipe is from "New York Sweets: A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights," by Susan Pear Meisel (Rizzoli International, $29.95).

INFUSED AND FLAVORED WATERS

CUCUMBER WATER: 1 cucumber, peeled and seeded; juice of 1 lime; 5 cups water; sugar, to taste; 1 lime, sliced, for garnish

In the jar of a blender, blend the cucumber and lime juice and then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.

ROSEMARY LEMON ICED TEA: 1 bunch rosemary, well washed; zest of 2 lemons; juice of 2 lemons; 1 cup sugar; 5 cups water

Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for two hours. Strain and serve cold.

TAMARIND TEA: 5 cups water; 1 cup tamarind paste; 1 cup sugar

In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about five minutes, then let soak for two hours. Strain through a fine-mesh sieve and serve cold.

This recipe is from "Mediterranean Cooking," by The Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).

 

LEMON AND MINT INFUSION

Servings: 1

2 slices lemon and 2 sprigs fresh mint

For a refreshing start to the day, place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for two minutes before drinking.

This recipe is from "Share: The Cookbook That Celebrates Our Common Humanity" (Kyle Books, $35).

 

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Additional Photos

Quench your thirst, refresh your palate with cool drink ideas
click image to enlarge

A little bit of chocolate soda and milk topped with sparkling water makes a delightful treat (top it with vanilla ice cream for a bit of indulgence).

McClatchy Newspapers

Quench your thirst, refresh your palate with cool drink ideas
click image to enlarge

Lemon and mint infusion is good hot or cold.

McClatchy Newspapers

 


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