Spice Market’s All Natural Sodas Make at home!

Like on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn
Pin to Pinterest
Share on StumbleUpon
+

I am not a soda drinker. I used to be. I stopped drinking soda for various reasons including the high caloric intake and the amount of harmful ingredients in your standard brands of soda. I would make an exception for something like Spice Market’s homemade sodas. Spice Market mixes seltzer with fresh ingredients such as yuzu, cherry, fresh lime juice and ginger to make refreshing drinks with the same healthy benefits. The Fresh Ginger Soda and Cherry Yuzu Soda are the restaurant’s best sellers. It is said that ginger can relieve gastrointestinal distress and act as an anti-inflammatory. Yuzu has tons of vitamin C and antioxidants, which aid the body in fighting off common winter illness. Maybe these are good reasons to indulge. The people at Spice Market were kind enough to share recipes for some of their favorite flavors. Try them at home and let me know what you think.

Fresh Ginger Soda

Ginger Lime Base: (makes a quart)

2 c. Ginger, peeled and grated

2 c. Sugar

3 c. Fresh lime juice

Fresh Ginger Soda:

¼ c. Ginger lime base

½ c. Club soda

1 tbsp. Simple Syrup

Directions:

Fill a highball glass with ice. Measure the ginger lime base mixture and simple syrup over the ice. Top with club soda. Enjoy!

Makes 1 serving

Cherry Yuzu Soda

Cherry Yuzu Base: (makes 1 quart)

¾ c. Yuzu juice

3 ½ c. Sugar

4 ¾ c. Frozen sour cherry puree

Cherry Yuzu Soda:

¼ c. Cherry Yuzu Base

½ c. Club soda

Directions:

Fill a highball glass with ice. Measure the Cherry Yuzu base mixture and club soda on top of ice, stir and enjoy!

Makes 1 Serving

 

Like on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn
Pin to Pinterest
Share on StumbleUpon
+
Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

Latest posts by Blanca Valbuena (see all)

Comments