by Andrew Schloss
Contact: Alee Marsh
Homemade Soda by Andrew Schloss is a comprehensive collection of 200 recipes that bring soda to the home kitchen; it’s perfect for adventurous home cooks, home brewers who want to expand their repertoire, DIYers, and parents looking to have more control over their family’s sugar consumption.
It’s easy to get started. Each base recipe is followed by a choice of carbonation methods, including brewing in bottles, carbonating in a siphon, or simply mixing a flavor base with store-bought seltzer. This makes it easy to use the method that is most convenient, or most enticing! The techniques are easy for beginners to learn, while experienced soda makers can try their hand at some new creative recipes. The mixology option included with many recipes offers ways to mix homemade sodas into cocktails. There are even recipes for savory and sweet dishes using the homemade sodas.
Homemade Soda is full of interesting pop history, worldwide tastes and trends, lots of recipes, and colorful photography. Who can resist sampling the wide array of recipes, like Raspberry Lime Rickey, Coffee Chocolate Stout, Chamomile Lavender Kombucha, Ancho Chile Explosion, Szechuan Ginger Beer, Apricot Raspberry Shrub, and Coconut Milk Fizz?
About the Author
Andrew Schloss is a well-known teacher, food writer, and food product developer and the author of 15 cookbooks. His book The Science of Good Food (coauthored with David Joachim) won an IACP Cookbook Award and was a James Beard Award finalist, and Mastering the Grill (also co-authored with David Joachim) was a New York Times best-seller. Schloss is a past president of the IACP. He has appeared on Good Morning America, The Home Show, Home Matters, and Emeril Live. He lives in Pennsylvania.
Watermelon Mint Cordial
Watermelon in its solid state is so loaded with water and sugar that it is little more than a beverage waiting to be released from captivity. This tangy, refreshing drink is the fulfillment of that promise. The addition of a little vinegar does much to expand the aroma of the watermelon, which is barely perceptible when you’re eating the fruit. Mint and watermelon are natural BFFs. If you were unaware of that relationship before tasting this recipe, afterward you will try never to serve a slice of watermelon without a mint sprig somewhere nearby.
Enough for 4 servings
Big chunk of watermelon, about 1 pound, rind -removed, cut into chunks
¼ cup finely chopped fresh mint leaves
2 tablespoons white wine vinegar
Combine the watermelon, syrup, mint, and vinegar in a blender or food processor, and purée until smooth (though there still may be watermelon seeds and shards of mint floating around).
Pour the mixture into a strainer set over a small bowl to remove the solid pieces. Gently lift and stir the mixture to help the liquid pass through, without forcing any solids through
To mix with seltzer
¾ cup watermelon purée
¾ cup seltzer
Mint sprigs (optional)
Combine the purée and seltzer in a tall glass, and stir just enough to combine. Fill the glass with ice and serve, garnished with mint sprigs, if using.
Extracts aren’t necessary for cola flavor. After all, those extracts originally started as real ingredients, so why not go right to the source? This formula yields a beautiful cola concoction using all fresh and dried ingredients, readily available in most home refrigerators and spice cupboards. The one ingredient you might have to search for is gum arabic. It’s there for mouthfeel rather than flavor, so if you don’t have it, your cola will still be delicious; it will just seem a little thin.
1 quart water
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 lime
Finely grated zest and juice of 2 oranges
3 large (5-inch) cinnamon sticks, broken into small
2 tablespoons dried bitter orange peel
2 teaspoons coriander seed
1/4 teaspoon finely grated nutmeg
1 teaspoon gum arabic
2 pounds sugar
1/4 cup browning sauce, such as Kitchen Bouquet
1/2 teaspoon vanilla extract
Enough for 5 quarts brewed cola
Combine the water, lemon zest, lime zest, orange zest, cinnamon, bitter orange peel, coriander seed, nutmeg, and gum arabic (if using) in a large saucepan. Whisk together until the gum arabic dissolves. Stir in the sugar and bring to a boil, stirring until the sugar dissolves.Boil for 1 minute. Remove from the heat and stir in the lemon, lime, and orange juices, along with the browning sauce and vanilla. Let cool, then strain. This syrup will keep in the refrigerator for up to 2 weeks.
To mix with seltzer
1/2 cup cola syrup
1 1/2 cups seltzer
Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.
These Recipes may be reproduced with the following credit:
Excerpted from Homemade Soda © by Andrew Schloss, used with permission from Storey Publishing