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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Become A Master Soda Maker

Here’s a fun Father’s Day gift that will open your eyes to how great it is to make soda at home—and how much more popular you’ll be once you start doing it!

Anton Nocito, proprietor of P&H Soda Co. in Brooklyn, New York, has assembled his techniques and ideas into a new book, Make your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More.

All you need is a bottle of seltzer or a Sodastream and you’re on your way to becoming a great soda maker—and to enjoying real soda, without ubiquitous artificial colors, flavors and questionable sweeteners. You’ll:

  • Whip up your own syrups with fresh fruits and spices
  • Serve up egg creams and egg shakes
  • Make truly superior ice cream sodas
  • Deliver gourmet hot drinks
  •  

    Cherry Lime Rickey. Photo courtesy Make Your Own Soda | Clarkson Potter.

     

    Grapefruit soda with homemade grapefruit
    syrup. Photo courtesy Make Your Own Soda |
    Clarkson Potter.

     

    Then, relax with your creations. Natural sodas are vibrantly flavored: the zing of just-squeezed citrus juice, the intensity of ripe berries, the subtle perfume of fresh herbs.

    And the ability to customize a drink that’s as sweet (or not) as you like, with conventional or low glycemic sweeteners (we successfully substituted agave nectar for the sugar).

    Handmade syrups make all the difference in recipes for all-natural soda pop, floats, cocktails, punches and more: The book has a total of 70 recipes, simple and fun. Beautiful photographs make you want to make every one. This is cookbook that any soda lover will love.

    Anthony Nocito is a graduate of the French Culinary Institute and was an executive sous chef in the Union Square Hospitality Group. Artisanal soft drinks are obviously one of his passions. They may become one of yours, too.

     

    CHERRY LIME RICKEY RECIPE

    To show you how easy it is, here’s a sample recipe from the book. If you remember Brigham’s and Bailey’s casual restaurants in the Boston area, you remember the Raspberry Lime Rickey, as seductive a soft drink as ever graced a soda fountain—brightly colored, sweet and tart, a favorite of kids adults alike. Nocito’s version is a cherry lime rickey—very satisfactory. But you can always make a batch of raspberry syrup and relive the memories.

    Ingredients For 1 Drink

  • 2 tablespoons lime syrup (recipe belowk)
  • Juice of ½ lime
  • Dash of citric acid solution
  • Seltzer
  • 2 tablespoons sour cherry syrup (recipe below)
  • Wedge of lime, for garnish
  •  
    Preparation

    1. FILL a tall glass with ice. Add the lime syrup, lime juice, and citric acid solution.

    2. ADD the seltzer, float the cherry syrup on top and garnish with the lime wedge.

    LIME SYRUP RECIPE

  • 1¼ cups water
  • 1 cup sugar
  • Zest of 4 limes
  •  
    1. BOIL water in a medium saucepan over medium heat. Add the zest and remove the pan from the heat. Steep for at least 1 hour. Let cool.

    2. STORE in an airtight container in the refrigerator for up to 14 days.

    CHERRY SYRUP RECIPE

  • 2 quarts fresh sour cherries, pitted
  • 2 cups sugar
  • Juice of ½ lemon
  •  
    1. COMBINE cherries, sugar and lemon juice in a medium saucepan and bring to boil over medium heat. Reduce heat and simmer for 30 minutes.

    2. STRAIN the syrup through a fine-mesh strainer; discard the fruit solids.

    3. STORE in an airtight container in the refrigerator for up to 7 days.

      





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