Nectar Sodas Recipes

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NEW ORLEANS NECTAR SYRUP



New Orleans Nectar Syrup image

Growing up in New Orleans, we used to go to the K&B for a nectar ice cream soda. Make this syrup and add it to some seltzer water with a giant scoop of vanilla ice cream! I think you'll love it, a different ice cream soda.

Provided by Penny Stettinius

Categories     Dessert

Time 11m

Yield 1 pint

Number Of Ingredients 5

3 cups sugar
1 1/2 cups water
1 tablespoon pure vanilla extract
2 tablespoons almond extract
1/2 teaspoon red food coloring

Steps:

  • Bring sugar and water to a boil over medium heat.
  • Let boil about 10 seconds and remove from the heat, let it cool.
  • Add vanilla, almond extract, and coloring, stir well.
  • Keep in the refrigerator.

NECTAR SODAS



Nectar Sodas image

A traditional Nectar Soda recipe. Cooking time does not include cooling time. (The calories calculated includes the entire 1 gallon of ice cream).

Provided by gailanng

Categories     Punch Beverage

Time 20m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 8

2 cups sugar
1 cup water
12 ounces evaporated milk
1 tablespoon vanilla extract
1 tablespoon almond extract
red food coloring (enough to turn mixture pink)
1 gallon vanilla ice cream
sparkling water, chilled

Steps:

  • In large saucepan bring to a boil sugar and water.
  • Boil for 10 minutes then cool completely.
  • Add next 4 ingredients.
  • Place 2 scoops vanilla ice cream in tall glass.
  • Pour approximately 1/2 cup nectar syrup over ice cream.
  • Fill remainder of the glass with chilled sparkling water.
  • Refrigerate unused nectar.

5 EASY HOMEMADE SODA SYRUPS



5 Easy Homemade Soda Syrups image

Provided by Dini from The Flavor Bender

Number Of Ingredients 26

1 ⅔ cup grapefruit juice (about 3-4 grapefruits)
Peeled zest of the grapefruits
7 oz/ 200g white sugar
½ cup 120 ml water
10 sage leaves with stalks
23 oz/ 650g pineapple peeled and cut (1 pineapple)
7 oz/ 200g white sugar
2 star anise
½ cup water
pinch of salt
18 oz / 500g peaches (seeds removed, cut to chunks)
4 sprigs of thyme
3.5 oz / 100 ml water
3.5 oz/ 100g white sugar
pinch of salt
1 lb strawberries (washed)
⅓ cup rose water
¼ cup water
3.4 oz/ 100g white sugar
pinch of salt
½ cup lime juice
Zest of the lime
2 lemongrass stalks
½ cup of water
8.5 oz / 240g white sugar
¼ tsp salt

Steps:

  • Place all the ingredients in a saucepan.
  • Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil.
  • Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency.
  • Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon.
  • Pour this syrup into a sterilized heat proof glass bottle or a mason jar.
  • Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens.
  • Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes.
  • Remove the star anise and puree the pineapple.
  • Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp.
  • Pour the pineapple syrup into a sterilized glass bottle or jar.
  • Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches "poach" in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy.
  • Remove the thyme sprigs and puree the peaches.
  • Place the puree on a double layer of cheesecloth and strain the liquid out.
  • Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.
  • Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling.
  • Lower the heat and simmer for 15 minutes.
  • Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.
  • Pour the syrup in a sterilized glass bottle or jar.
  • Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces.
  • Place all the ingredients in a saucepan and heat until the sugar dissolves.
  • Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency.
  • Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest.
  • Pour syrup into a sterilized bottle or jar.
  • Preheat oven to 250°F/ 120°C.
  • Place the lids on the syrup filled jars loosely (don't screw them on tightly).
  • Place the bottles on a baking tray, making sure they don't touch each other.
  • Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour.
  • While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT).
  • Leave them to cool completely to room temperature and store in the fridge overnight.
  • Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.

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