Raspberry French Soda

photo 1

Growing up in Salem, New Hampshire there was not a lot to do.  One of our hang out of choice during high school was the Barnes & Noble Cafe where we could sip drinks made by our friends behind the counters and read books or magazines we had no intentions of buying. Occasionally I would have an Italian soda flavored with a fruit syrup. When I was feeling daring I would make it a French Soda by topping it with a touch of cream.

Whether you prefer an Italian Soda, or a French Soda, they are delicious concoctions worthy of being included in this month’s non-alcoholic temperance edition of Mixology Mondy hosted by Shake, Strain & Sip.  I recreated a raspberry French Soda, the taste of my youth in strip mall hell, using homemade raspberry syrup, soda water, and heavy cream.

Raspberry Simple Syrup:
– 1 cup raspberries
– 3/4 cup sugar
– 1 cup water

Combine 1 cup of raspberries, 3/4 cup of sugar, and 1 cup of water in a large sauce pan.  Mash the berries with a fork, stir, bring the mixture to a boil, and then simmer the dark red concoction for 15 minutes.  Strain, bottle and chill.

photo 2
Raspberry French Soda:
– 1 oz. raspberry syrup
– soda water
– ice
– heavy cream

Fill tall glass with ice.  Add raspberry syrup and top off with soda water while stirring.  Add a splash of heavy cream, stir, and serve.

I decreased the amount of sugar in the raspberry simple syrup by 1/4 of a cup in an attempt to allow it to have a stronger raspberry flavor, and it worked.  The drink was fizzy, sweet, and creamy. My wife, Becky, loved it and stole the one I made for herself.  For more great temperance inspired recipes check out this month’s MiMo roundup.


2 thoughts on “Raspberry French Soda

  1. Pingback: MxMo LXXXIV Roundup: Temperance |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s