Pearific Strawberry Soda Recipes

Steps:

• In a blender, combine the milk, strawberries, ice cream, sugar and food coloring if desired; cover and process until smooth. Pour into chilled glasses. Add ginger ale and serve immediately.

Steps:

• fill glass with ice.
• add 2 oz pear vodka (more or less depending on how strong you want it).
• add the strawberry soda to fill.

Steps:

• In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Set aside to cool for 20 minutes.
• In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher.

Steps:

• Bring sugar and water to a boil. Add strawberries and remove from heat. Steep strawberries until syrup is cool. Puree in a blender and pass through a sieve. Fill half of glass with strawberry puree, then add ice and club soda, seltzer or gingerl ale; garnish glass with mint.

Steps:

• Prepare white cake mix according to package directions.
• Pour into a 9 x 13 baking pan.
• Bake as directed.
• When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
• As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
• Refrigerate.
• To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
• Spread over cooled cake.
• Garnish with strawberries if desired.
• Store in refrigerator.

Steps:

• In each glass combine 1/4 cup each of the milk and strawberry syrup.
• Put 2 or 3 scoops of the ice cream into each glass and fill the glasses with the club soda or seltzer.
• Divide the remaining syrup among the sodas and garnish each soda with a strawberry.
• In the food processor or in a blender in batches puree the strawberries, transfer the puree to a stainless steel or enameled saucepan, and stir in the sugar and water.
• Bring the mixture to a boil over moderate heat, stirring, and simmer it for 1 minute.
• Force the mixture through a fine sieve set over a bowl and chill the syrup, covered, for at least 3 hours.

Steps:

• Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes.
• Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time.
• Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature.
• Pour syrup into a lidded container and refrigerate.

Steps:

• Put the strawberries, water, and sugar in a saucepan and bring to a boil. Remove from the heat and puree with an immersion blender.
• Ladle out about 3/4 cup of the strawberry puree into a small heatproof bowl. Sprinkle the gelatin over the surface and let sit for about 1 minute. Microwave for 45 seconds or heat gently in a saucepan until melted. Stir the gelatin into the rest of the strawberries and pour into a half-size hotel pan. Let cool to room temperature. Cover with plastic wrap and freeze overnight.
• Line a perforated hotel pan with several layers of cheesecloth and turn the frozen puree out into it. Wash the hotel pan, set the perforated pan into it, and refrigerate to drain for 2 days.
• Discard the solids. Load the strawberry water into a soda siphon and charge with a CO2 charger. Shake vigorously for 1 minute. Refrigerate until you're ready to serve or for up to 3 days.
• Put the cream in a chilled bowl with the sugar and birch beer extract and whip to soft peaks.
• Put a few diced strawberries in the bottom of each glass and fill with the soda. Top with a dollop of the birch beer cream.

Steps:

• In a blender, place strawberries and lemonade. Cover and process on high until smooth about 1 minute.
• Pour mixture into tall glass. Add soda and, with long spoon, stir gently. Serve immediately.

Steps:

• Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately.

Steps:

• Mash thawed strawberries with a fork until strawberries are well blended with syrup. Add 1 cup ice cream and 1/4 cup cream soda; stir well.
• Spoon equal amount of strawberry mixture into 4 (14 ounce) soda glasses, top with remaining ice cream, and fill glasses with remaining soda. garnish each glass with whipped cream and a strawberry.