Ok so a lot has happened sense I last posted. I made the sarsaparilla a few times over with mostly good results. Tried it with maltodextrin for mouthfeel, real vanilla, and a few other tweaks. All of that was in 5 gallon batches. As beer brewing keeps getting put off and 5 gallons of the same soda is a bit much I’m trying soda syrup. I’ll make a few cups or so of syrup and mix it with home carbonated water on a glass by glass basis. My first one is a lavender “lemon” soda. For the procedure I hobbled.together a few different things from around the internet.
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Ingredients:
.05 pound each of:
Lavender bosoms
Coriander seed
Lemon grass
2 cups sugar
2 cups water
A pinch of salt
Break up the coriander a little bit, not enough to powder it, just break open about 2/3s of the seeds.
Put the water and sugar in a sauce pan and heat. Once the sugar is dissolved add the rest of the ingredients and simmer for 15 minutes. Transfer everything to a French press. Pour the liquid into a heat safe jar, cap and refrigerate.
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Next time:
Only simmer for 10 minutes – the last one came out pretty dark and has an annoying caramel flavor
Reduce the lemongrass: it fills the pot so much I thought I wasn’t going to get more than a few drops out of the batch.
Add an acid to balance the sweet.
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