Wednesday, June 6, 2012

Rhubarb creaming soda


Nothing beats ice cold soda on a hot summers day, sun beating down, creating hazy mirages on the asphalt. OK, so we’re in the throws of winter, and the only thing beating down is rain and the haze has been replaced with actual pools of water, but nothing is stopping you from cranking up the heater and pretending!

I have rediscovered creaming soda, I recall having it several times throughout my youth, but always with disdain, a kind of “What the hell am I drinking!”, but I think it was the brand and low quality of the drink rather than the concept of creaming soda itself. But now a complete convert having tried proper creaming soda, tasty almost burnt sugar with strong vanilla. Having a carbonation rig at home (à la sodastream), I set about creating my own creaming soda syrup with—seeing as it’s winter—a rhubarb twist.

The below measurements could easily be multiplied up if you wanted to make a larger batch.

250 grams of rhubarb sliced
150 grams of sugar
50 grams of sugar
250 ml of water
5 ml vanilla essence, or replace the sugar with vanilla sugar
half a lemon
  • Macerate the sliced rhubarb with the larger batch of sugar, and leave it for about an hour, or until it has softened and given up its juices.
  • In a pot set over medium heat melt the smaller batch of sugar (with a dash of water) until it has turned a dark caramel and is mere seconds away from burning. Halt the cooking by carefully pouring in the remainder of the water.
  • When the caramel has dissolved into the water, add the rhubarb, juices and all.
  • Simmer over a medium heat until the rhubarb has completely broken down, about 10 minutes.
  • Pass through a cheesecloth lined sieve into a bowl, add the lemon juice and vanilla and stir.
  • Let it cool, bottle, or jar the syrup and refrigerate.
  • Add the syrup to sparkling water, adding more or less of the syrup depending on how much of a sweet tooth you are, a 1 to 5 ratio seems to work well for me

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