Homemade Cream Soda Recipes
VANILLA CREAM SODA
Provided by Trisha Yearwood
Categories beverage
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine the sugar with 3/4 cup water in a small saucepan and bring to a simmer; stir until the sugar dissolves. Remove from the heat and stir in the vanilla and lemon juice. Refrigerate until cold.
- Serve the syrup with seltzer over ice (3 to 4 tablespoons per 8 ounces of seltzer.) The syrup keeps refrigerated in an airtight container up to 2 weeks.
HOMEMADE CREAM SODA
This homemade cream soda is a summer (and winter, spring, and fall) favorite of mine. You can use any flavor, and the amounts can be altered to your taste. Enjoy!
Provided by Amanda H.
Categories Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 7.1 g, Cholesterol 22.4 mg, Fat 7 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 37.1 mg, Sugar 3.2 g
HOMEMADE ITALIAN CREAM SODA
Homemade Italian cream soda, just like you get at the Italian restaurants! You can use any flavored drink syrup but I personally prefer raspberry.
Provided by armywife571
Categories World Cuisine Recipes European Italian
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Stir together club soda, heavy cream, and raspberry syrup in a pitcher. Fill 2 tall glasses with ice and pour cream mixture on top.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 56.7 g, Cholesterol 77.8 mg, Fat 21 g, Protein 1.2 g, SaturatedFat 13.1 g, Sodium 27.4 mg, Sugar 55.2 g
CREAM SODA SYRUP
Make classic cream soda at home with this simple recipe from Anton Nocito of P&H Soda and Syrup. Also Try:Grapefruit Soda Syrup, Quince Soda Syrup
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes about 20 ounces
Number Of Ingredients 5
Steps:
- Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized.
- Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
- Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.
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