Homemade Vanilla Pod Cream Soda
Inspired by techniques from Serious Eats.
A bubbly, vanilla-scented drink made from a chilled homemade vanilla syrup topped with sparkling water and ice.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Heat. Put 240 ml water and 200 g sugar in a small pan, scrape in the seeds from 1 vanilla pod and add the pod. Bring to a simmer, stirring until the sugar dissolves.
- 2
Cool. Take off the heat and leave to infuse until cool, about 1 h.
- 3
Strain. Strain the syrup into a jar (or leave the pod in for stronger flavour) and chill.
- 4
Build. Fill each of 8 tall glasses with 2 ice cubes.
- 5
Serve. Add 3–4 tbsp chilled syrup to each glass and top with about 240 ml chilled sparkling water, pouring slowly down the side to keep the fizz; stir once gently and serve.
Storage
The vanilla syrup keeps chilled for two weeks; assemble drinks fresh to order to keep the fizz. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- fine sieve
- lidded jar
- 8 tall glasses
- long spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 98 kcal |
| Protein | 0 g |
| Carbohydrate | 25.2 g |
| of which sugars | 25 g |
| of which free sugars | 24.9 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
