Sweet Potato Soda
Ingredients
- 200g (1 baked sweet potato) Sweet Potato, Baked
- Water 440g (1 ¾ cups)
- 220g (1 cup 1 Tbsp) Dark Brown Sugar
- 4g (1 tsp) Salt
- 5g (1½ tsp) Malic Acid
- 20g (4 Tbsp) Acacia Gum
- 0.25g (¼ tsp) Ground Cinnamon
- 0.5g (½ tsp) Ground Black Pepper
- 1 Clove of Garlic
- 1 Sprig of Rosemary
- 200g (7 oz) Water
Equipment
Timing
Active Time: 25 Minutes
Total Time: 2 Hours
Yield
3 Cups
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Blend Ingredients
In a blender place the baked sweet potato, water, dark brown sugar, salt, malic acid, acacia gum, cinnamon, black pepper, clove, and rosemary. Blend on medium speed for 5 minutes.
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Strain
Strain through a super bag for 20 minutes or until all the liquid has passed through the bag. Feel free to gently squeeze the liquid through the bag.
The 100 micron superbag if perfect for this, any larger sized strainer will let the puree pass through and not produce a clear soda.
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Charge in Whipping Siphon and Serve
In a whipping siphon place 100g of sweet potato syrup and 200g of water.
Charge the whipping siphon with 1 CO2 charger. Give the charger a shake and release the pressure immediately. Charge with a second charger and allow it to refrigerate for 1 hour.
To serve, release the pressure from the whipping siphon and remove the top of the siphon. Pour into a glass and drink.
Grape Soda
Ingredients
- Black Grapes 440g (1lb, Seedless)
- Water 260g (1 ¾ cups)
- Granulated Sugar 440g (1 cup 1 Tbsp)
- Salt 1g (¼ tsp)
- Malic Acid 6g (2 tsp)
- Acacia Gum 14g (3 Tbsp)
- Angostura Bitters 2 dashes
- Red Food Coloring 2 drops (optional)
- Blue Food Coloring 2 drops (optional)
- Water 200g (7 oz)
Equipment
Timing
Active Time: 25 Minutes
Total Time: 6 Hours
Yield
4 Cups
-
Blend Ingredients
In a blender place the Grapes, sugar, water, salt, malic acid, acacia gum, angostura bitters, and food coloring. Blend on medium speed for 5 minutes.
Allow the mixture to rest for at least 4 hours, to extract as much flavor from the skins without becoming tannic.
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Strain
Strain through a super bag for 20 minutes or until all the liquid has passed through the bag. Feel free to gently squeeze the liquid through the bag.
The 100 micron superbag if perfect for this, any larger sized strainer will let the puree pass through and not produce a clear soda.
-
Charge in Whipping Siphon and Serve
In a whipping siphon place 100g of grape syrup and 200g of water.
Charge the whipping siphon with 1 CO2 charger. Give the charger a shake and release the pressure immediately. Charge with a second charger and allow it to refrigerate for 1 hour.
To serve, release the pressure from the whipping siphon and remove the top of the siphon. Pour into a glass and drink.
Agua Fresca Soda
Ingredients
- Watermelon 450g (1lb, cubed)
- (1 cup 1 Tbsp) Granulated Sugar 200g
- (¼ tsp) Salt 1g
- (2oz, about 2 limes) Lime Juice 45g
- Zest of 2 Limes
- (7g tsp) Citric Acid
- (3 Tbsp) Acacia Gum 14g
Equipment
Timing
Active Time: 25 Minutes
Total Time: 2 Hours
Yield
3 Cups
-
Blend Ingredients
In a blender place the Watermelon, granulated sugar, salt, lime juice, lime zest, citric acid, and acacia gum. Blend on medium speed for 5 minutes.
-
Strain
Strain through a super bag for 20 minutes or until all the liquid has passed through the bag. Feel free to gently squeeze the liquid through the bag.
The 100 micron superbag if perfect for this, any larger sized strainer will let the puree pass through and not produce a clear soda.
-
Charge in Whipping Siphon and Serve
In a whipping siphon place 100g of agua fresca syrup and 200g of water.
Charge the whipping siphon with 1 CO2 charger. Give the charger a shake and release the pressure immediately. Charge with a second charger and allow it to refrigerate for 1 hour.
To serve, release the pressure from the whipping siphon and remove the top of the siphon. Pour into a glass and drink.
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